This is so good you will be putting it on everything. Excellent on tacos, yes. But also on fish or served with braised pork over rice or in a tortilla? YES PLEASE.

Roasted Tomatillo-Avocado Salsa from Heather Christo

The tanginess of the tomatillos and the creaminess of the avocado are the perfect compliment to each other and they combine to make a delicious (and very easy) condiment you’re going to love!

Roasted Tomatillo-Avocado Salsa from Heather Christo

Roasted Tomatillo-Avocado Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 8 tomatillos quartered
  • 1 yellow onion, roughly chopped
  • 2 jalapenos split in half lengthwise (with seeds if you like spicy!)
  • 2 garlic cloves
  • 2 ripe avocados
  • ¼ cup fresh cilantro
  • 2 tablespoons fresh lime juice
  • kosher salt
Instructions
  1. Preheat the oven to 400 degrees. On a bare sheet pan add the tomatillos, onion, jalapenos and garlic. Roast at 400 for 20 minutes.
  2. Add the roasted vegetables to the bowl of a food processor along with the avocados, cilantro and lime juice. Puree until pretty smooth and then season to taste with kosher salt.

 

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Categorized: Appetizers, Paleo
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This is so good you will be putting it on everything. Excellent on tacos, yes. But also on fish or served with braised pork over rice or in a tortilla? YES PLEASE.

Roasted Tomatillo-Avocado Salsa from Heather Christo

The tanginess of the tomatillos and the creaminess of the avocado are the perfect compliment to each other and they combine to make a delicious (and very easy) condiment you’re going to love!

Roasted Tomatillo-Avocado Salsa from Heather Christo

Roasted Tomatillo-Avocado Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 8 tomatillos quartered
  • 1 yellow onion, roughly chopped
  • 2 jalapenos split in half lengthwise (with seeds if you like spicy!)
  • 2 garlic cloves
  • 2 ripe avocados
  • ¼ cup fresh cilantro
  • 2 tablespoons fresh lime juice
  • kosher salt
Instructions
  1. Preheat the oven to 400 degrees. On a bare sheet pan add the tomatillos, onion, jalapenos and garlic. Roast at 400 for 20 minutes.
  2. Add the roasted vegetables to the bowl of a food processor along with the avocados, cilantro and lime juice. Puree until pretty smooth and then season to taste with kosher salt.

 

Recipe by Heather Christo (http://heatherchristo.com)