Avocado-and-Roasted Tomatillo Salsa
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
1/2 lb tomatillos-husked, cored and quartered
3 garlic cloves, lightly smashed and peeled
1 jalapeno, stemmed and halved
1 leek, white part only, coarsely chopped
1 Tbsp vegetable oil
2 Hass avocados- peeled, pitted, and coarsely chopped
1/4 cup chopped cilantro
1 tsp sugar
1/2 tsp ground cumin
1/4 cup finely chopped onion
1/2 tsp dried oregano, preferably Mexican, crumbled
1 Tbsp fresh lime juice
Preheat the oven to 425°. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeño and leek with the oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes. Transfer to a blender and let cool.
Add the avocados, cilantro, sugar, cumin and 1/2 cup of water and puree until smooth. Add the onion, oregano and lime juice and pulse once or twice until incorporated. Transfer the salsa to a bowl and season with salt. Serve chilled or at room temperature.
Make Ahead The avocado-and-tomatillo salsa can be refrigerated overnight.
Makes 3 cups.
Recipe by Tim Cushman, foodandwine.com.