INGREDIENTS
3/4 pound tomatillos, husked and halved
2 cloves garlic
2 avocados, chopped
1 lime, juiced
1/2 white onion, peeled and quartered
1 jalapeño (optional) or 1/4 teaspoon red pepper flakes
1 tablespoon fresh cilantro, finely chopped
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 450º F.
In a large bowl, combine tomatillos, garlic, onion and jalapeño and toss together with olive oil and salt.
Pour vegetables out onto a baking sheet and roast for 12-15 minutes, or until slightly charred.
Remove from oven and let cool, then halve jalapeño and remove seeds, then peel garlic.
Place avocados in food processor and sprinkle with a little salt and lime juice. Pulse for 5-10 seconds, or until semi-smooth.
Add roasted vegetables, cilantro and cumin to food processor and pulse for another 10 seconds, or until avocado is mostly creamy and veggies are still semi-chunky (or to your desired consistency).
Taste and adjust seasoning, if necessary, then transfer to serving bowl and serve with chips or veggies.
