Avocado and Roasted Tomatillo Salsa

1. 1

   Heat a heavy cast-iron skillet or griddle over medium-high heat.

2. 2

   Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo.

3. 3

   The color in the middle should be fading from pale green to olive.

4. 4

   Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst.

5. 5

   Transfer to a bowl and allow to cool.

6. 6

   Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened.

7. 7

   The onion should be lightly colored on both sides but not charred black (that will make it bitter).

8. 8

   Remove from heat.

9. 9

   Peel the garlic and transfer, with the onion and chiles, to a blender.

10. 10

    Add tomatillos and any liquid that may have accumulated in the bowl.

11. 11

    Add remaining ingredients to blender and blend until smooth.

12. 12

    Taste, adjust seasoning, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.