Salsa Verde Asada

1. 1

   1. Roast the tomatillos and the chiles on a heavy skillet or barbeque untill skins are slightly charred and easily peeled. Peel tomatillos and chiles.

2. 2

   2. Slice the chiles down the center, removing stems and seeds. Coarsely chop the chiles and tomatillos.

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   3. In the food processor, process the garlic and sea salt.

4. 4

   4. Add the tomatillos and chiles and process until you have a fairly smooth sauce.

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   5. Transfer to serving bowl and stir in the avocado, onion and cilantro.

6. 6

   This is a chunky salsa. Serve as a dip with tortilla chips or as a sauce with chicken or fish. Adjust the garlic and chiles depending on how spicy you like it. Add a squeeze of lime if you prefer a tarter salsa.

* Per serving · 4 servings · Values may vary.