Easy Roasted Tomatillo Avocado Salsa

If you love guacamole and you love salsa, this is the recipe for you! This is a change up on a traditional guacamole, with the addition of fresh roasted, tart and tangy tomatillos. Sort of like a "guacamole salsa" since I like to leave everything more chunky and whole rather than blended and smooth. This is sure to be your next addiction!

Course Appetizer

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 108kcal

Author Teri

Cost $10

Equipment

silicone mat

Ingredients

1 pound tomatillos
1 jalapeno
1 medium yellow onion diced
¼ cup fresh cilantro chopped
¼ teaspoon salt
2 cloves garlic chopped
½ teaspoon white wine vinegar
1 lime juiced
2 avocados cubed

Instructions

Remove the paper husks from the tomatillos. Rinse the tomatillos thoroughly to remove the sticky film the husks leave behind.
Place the tomatillos and jalapeño pepper on a baking sheet, and roast under the broil setting of your stove until the tomatillos and jalapeño have blackened on all sides. You'll have to turn them two or three times to make sure to get all sides. Watch carefully while broiling, as it can burn easily. Just black on all sides is what you're looking for.
Let the tomatillos and jalapeños cool before cutting. Cut the tomatillos into bite-size pieces and add to a mixing bowl. Mince the jalapeños and add to the bowl (remove seeds if you want a more milder salsa).
Add remaining ingredients to bowl and mix. Serve with warm tortilla chips, or on top of tacos, burritos, or any of your favorite Mexican foods.

Notes

Use a silicone mat when roasting the tomatillos and jalapeño for no sticking and easy cleanup.
Cover your hand with a small, clear plastic bag when chopping the jalapeño to prevent the capsaicin (what makes the pepper hot) from getting on your hands. It can cause burning and you may inadvertently transfer it to other parts of your body, such as your eyes.
Warm your tortilla chips for a few minutes in the microwave.
If a jalapeño is too hot for you, try a poblano pepper or a sweet banana pepper instead. They are lower on the pepper heat scale.
If you can't find fresh, ripe avocados, you can substitute pre-made guacamole in this case, but you won't get the same salsa texture. There are also some stores that sell frozen avocado pieces, so that would work as another option.
If you can't find tomatillos, if you can find green tomatoes, you can use these as a substitute.

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