It was my turn to choose an ingredient of the week, and I picked "avocado" because I'd clipped a recipe from Food and Wine magazine that I really wanted to try: roasted tomatillo and avocado salsa. I'm growing tomatillos in my garden this year for the first time; I only put in one plant but have been impressed by how productive it's been. I'd cooked with canned tomatillos before, but this was my first experience with fresh ones.
The Food and Wine article says about avocado: "With loads of fiber, folate, potassium and vitamin E, avocados are a genuine super food." It's always nice to see something I love on a "super food" list!
I liked this salsa a lot, and it was super easy to make. It's similar to guacamole but lighter, with a tangy smoky flavor from the roasted tomatillos. I served it with my fave Guiltless Gourmet baked blue tortilla chips. Recipe is below.
A tomatillo on the plant in my garden - it looks like a little Chinese lantern. You peel the husk off and inside find something that looks like a small and hard green tomato.
Other Small Bites cooks are listed here. Next week's ingredient is "goat cheese."
Avocado and Roasted Tomatillo Salsa
(based on a recipe from Food and Wine magazine)
1/2 pound tomatillos—husked and halved
3 garlic cloves, smashed and peeled
1 jalapeño, stemmed and halved
2 shallots, coarsely chopped
1 tablespoon olive oil
2 Hass avocados—peeled, pitted and coarsely chopped
1/4 cup chopped cilantro
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 cup finely chopped onion
1/2 teaspoon dried oregano
1 tablespoon fresh lime juice
Preheat the oven to 425°. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeño and leek with the oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes. Transfer to a blender and let cool.
Add the avocados, cilantro, sugar, cumin and 1/2 cup of water and puree until smooth. Add the onion, oregano and lime juice, and pulse until incorporated. Transfer the salsa to a bowl and season with salt. Serve chilled or at room temperature.
The salsa can be refrigerated overnight.
My note: I only put one of the avocados into the food processor. I cut the other into small chunks and added it last so the salsa would have some texture.