Roasted Tomatillo & Avocado Salsa
This creamy, tangy blend of bright tomatillos and ripe avocados is complemented by zesty lime, fresh cilantro and a hint of serrano heat. Perfect for dipping, dolloping and drizzling just about anything. Serve this appetizer with Red Truck La Strada Pilsner or Dos Equis Lager.Ingredients
Serves 3 Cups
6 to 8 tomatillos (about 9 oz/250 g), husks removed
½ white onion, cut into large pieces
6 cloves garlic, unpeeled
3 serrano peppers, or to taste, whole with stem removed
1 lime, juice only, plus more to taste
1 bunch fresh cilantro, roughly chopped
bottom 1-in (2.5 cm) of stems removed
3 green onions, roughly chopped
1 large ripe avocado, peeled and pitted
¾ tsp (4 ml) salt, plus more to taste
Instructions
- Preheat a cast iron pan over medium-high heat, then add tomatillos, onions, garlic and serrano peppers. Toast until everything is lightly blackened on both sides.
- As vegetables become charred, remove from pan and add to a blender or food processor, making sure to first remove garlic skin. Purée, then cool to room temperature. Add lime juice, cilantro, green onions, avocado and salt and purée again until smooth. Adjust seasoning to taste. Serve with grilled fish, chicken or steak, try with eggs or use as a dip for grilled cheese sandwiches. Can be stored in an airtight container in refrigerator for 2 to 3 days before colour starts to change, but safe to eat within 5 days.