This smooth, vibrant guacamole salsa is a perfect combination of you favorite dips. Roasted tomatillos and jalapeño make this creamy dip flavorful.
- Serves: 6 persons
- 1jalapeño pepper
- 4tomatillos (quartered)
- 2garlic cloves (chopped)
- ¼cup red onion (diced)
- 2teaspoons olive oil
- 3ripe avocados
- 1small bunch fresh cilantro leaves
- ½teaspoon salt
- ¼teaspoon pepper
- ¼cup fresh lime juice (2 to 3 limes)
Step 1Gather the ingredients. Preheat the oven to 500 F.
Step 2Roast the jalapeño pepper over an open flame on your gas range (or with a kitchen torch), turning frequently until the skin has blistered all over. Use tongs to help you turn the pepper so you don't burn your fingers.
Step 3Place the pepper in a plastic storage bag and allow it to steam in the bag on the counter for a few minutes.
Step 4Add the quartered tomatillos, garlic, and red onion to a sheet pan. Toss with the olive oil and roast in the preheated oven for 3 to 5 minutes, or until the tomatillos are softened and slightly browned.
Step 5Remove the tomatillos from the oven and allow them to cool slightly while preparing the rest of the dip.
Step 6Remove the skin and stem from the jalapeño. If you want the salsa to be spicy, leave the seeds. If you want a milder salsa, remove the seeds.
Step 7Cut open the avocados and remove the flesh, discarding the peels and pits.
Step 8Add the jalapeño, roasted vegetables, avocado, salt, and pepper to a food processor. Add the cilantro and begin blending.
Step 9Drizzle in the lime juice as it is processing and blend until completely smooth. Add in a few tablespoons of water for a thinner texture.
Step 10Taste and add more salt and pepper to taste. Serve immediately.