Avocado Chile Sauce & Dip

1. 1

   Preheat your oven to 450u00b0F.

2. 2

   Core and quarter the tomatillos.

3. 3

   Quarter the jalapeno lengthwise, remove the seeds, and slice out the membranes. Note: Leave the membranes if you like the added spiciness, or use hotter canned green chiles.

4. 4

   Toss the tomatillos and jalapeno with the canola oil and kosher salt in a small bowl to coat, then pour them on a sheet pan.

5. 5

   Roast the tomatillos and jalepeno in the oven for 20 minutes, then remove and let cool.

6. 6

   Mash the avocado on a cutting board with the side of your knife and put in a medium mixing bowl.

7. 7

   Add the lime juice, green chiles, sour cream, and garlic salt to the bowl.

8. 8

   Dice the cooled tomatillos and jalapeno, add them to the bowl, and stir to combine.

9. 9

   Blend all of the ingredients with a stick blender until smooth. Note: You can certainly use a food processor or blender.

10. 10

    Cover and refrigerate for at least two hours.

11. 11

    Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.