Friday, November 2, 2012

Roasted Tomatillo-Avocado Salsa

This recipe fell under the Latin-fusion category of the cookbook. I made it for a Halloween party and was intrigued by the creaminess of the avocados and the pop of the jalepeno.

Salsa de Aguacate y Tomatilla
adapted from Muy Bueno: Three Generations of Authentic Mexican Flavors
by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza

10 tomatillos, husked and rinsed
1 jalepeno pepper
1 whole onion, peeled and quartered
3 avocados
handful of cilantro
1 C water
freshly ground salt to taste

Roast the tomatillos, pepper, and onion in a 350 degree oven until the tomatillos are soft and the onion is wilted. In batches, blend the tomatillos, pepper, onion, and avocados in a blender with water. Season to taste with freshly ground salt.

*Update 3/8/2013: Added to Katherine Martinelli's Avocado Linky Party.*

1 comment:

  1. Yumm!!! Definitely going to give this recipe a try. I love the Muy Bueno Cookbook!


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