cooking.nytimes.com

Roasted Tomatillo-Poblano-Avocado Salsa

5.0(107)

One of my favorite new cookbooks of this season is “A Mouthful of Stars” (Andrews McMeel), by Kim Sunée. The book is a memoir, travelogue and cookbook all rolled into one, written by an author who earlier published another compelling memoir with recipes, “Trail of Crumbs.” Kim is a poetic world traveler who loves many cuisines. She is a big fan of taco trucks and loves salsa, the spicier the better. This salsa is based on her recipe for roasted tomatillo-poblano salsa. I love its balance of char, heat, acid and creamy. I’m a moderate when it comes to heat, but you can make this hotter by adding more chiles.

by Martha Rose Shulman·published 2014-04-14

Open original recipe

MexicanDinner, Lunch, Dips And Spreads, Appetizer, Side Dish

Servings

(6–8)

Total time

30 min

Calories / serving

108 kcal

Ingredients (11)

serves

1/2 pound tomatillos, husked and quartered
2 poblano or Anaheim chiles, stemmed and quartered (cut in half lengthwise, pull out seeds and membranes, then cut halves in half crosswise)
1 to 2 jalapeño or serrano chiles (to taste), stemmed and seeded if desired
1 medium white or yellow onion, peeled and quarteredonion
2 garlic cloves, peeledgarlic
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
Salt to tastesalt
1/2 cup chopped cilantrocilantro
1 teaspoon ground toasted cumincumin
1 large ripe avocado, halved and pittedavocado
Juice of 2 limeslime

Instructions (2 steps)

01Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
02