Avocado-and-Roasted-Tomatillo Salsa

Name: Avocado-and-Roasted-Tomatillo Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 59 milliliters chopped cilantro; 3 garlic cloves, lightly smashed and peeled; 1 teaspoons ground cumin; 2 Hass avocados—peeled, pitted and coarsely chopped; 1 jalapeño, stemmed and halved; 1 leek, white part only, coarsely chopped; 1 Tbsp fresh lime juice; 59 milliliters finely chopped onion; 1 teaspoons dried oregano, preferably Mexican, crumbled; 12 servings Salt; 1 teaspoon sugar; 227 grams tomatillos—husked, cored and quartered; 1 Tbsp vegetable oil

You can never have too many hor d'oeuvre recipes, so give Avocado-and-Roasted-Tomatillo Salsan a try. One serving contains 79 calories, 1g of protein, and 6g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is typical of Mexican cuisine. Head to the store and pick up onion, tomatillos—husked, sugar, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

On a rimmed baking sheet, toss the tomatillos, garlic, jalapeo and leek with the oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes.

Ingredients you will need

Tomatillos

Vegetable

Garlic

Spread

Leek

Cooking Oil

Equipment you will use

Baking Sheet

Transfer to a blender and let cool.

Equipment you will use

Blender

Add the avocados, cilantro, sugar, cumin and 1/2 cup of water and puree until smooth.

Ingredients you will need

Avocado

Cilantro

Cumin

Sugar

Water

Add the onion, oregano and lime juice and pulse once or twice until incorporated.

Ingredients you will need

Lime Juice

Oregano

Onion

Transfer the salsa to a bowl and season with salt.

Ingredients you will need

Salsa

Salt

Equipment you will use

Bowl

Serve chilled or at room temperature.

Equipment

Ingredients

Servings:

59milliliters

chopped cilantro 3

garlic cloves, lightly smashed and peeled 1teaspoons

ground cumin 2

Hass avocados—peeled, pitted and coarsely chopped 1

jalapeño, stemmed and halved 1

leek, white part only, coarsely chopped 1Tbsp

fresh lime juice 59milliliters

finely chopped onion 1teaspoons

dried oregano, preferably Mexican, crumbled 12servings

Salt 1teaspoon

sugar 227grams

tomatillos—husked, cored and quartered 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Buena Vista Chateau Buena Vista Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 39 dollars.