Avocado Salsa Verde

Name: Avocado Salsa Verde
Yield: Makes about 4 cups (960 ml)
Ingredients: 2 garlic cloves, smashed; 1 small white onion, coarsely chopped; 8 ounces (225 g) tomatillos (6 to 8), husks removed, scrubbed, and quartered; 2 ripe Hass avocados, peeled, pitted, and chopped; Kosher salt and freshly ground black pepper; 1 jalapeño, chopped; 2 tablespoons canola oil; Pinch of ground cumin (optional); Juice of 2 or 3 limes; 1 cup (40 g) chopped cilantro leaves

Preparation info

Makes about
4 cups

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This pureed guacamole-like dip is best when served with chicharrónes or tortilla chips, or even slathered on tacos and BLTs.

Ingredients

8 ounces (225 g) tomatillos (6 to 8), husks removed, scrubbed, and quartered
1</

Starter
Vegan
Gluten-free

Method

Preheat the oven to 400°F (205°C). In a large bowl, toss the tomatillos, onion, garlic, and jalapeño in the oil and season with salt and pepper. Transfer to a baking sheet in a single layer and cook, stirring once, until slightly charred and softened, about 25 minutes. Let cool for 10