Roasted Tomatillo and Avocado Sauce

Name: Roasted Tomatillo and Avocado Sauce
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 large avocado (10 to 12 ounces), peeled, pitted, and chopped; Kosher or sea salt and freshly ground pepper; ½ cup Chicken Stock or Vegetable Stock; ¼ cup chopped fresh cilantro; ½ cup Chicken Stock or Vegetable Stock; 1 serrano or jalapeño chile, seeded; 1 serrano or jalapeño chile, seeded; 12 ounces tomatillos, husked; 1 small onion, quartered; ½ teaspoon whole coriander seeds; ½ teaspoon cumin seeds; 4 garlic cloves, peeled; 3 tablespoons olive oil; 12 ounces tomatillos, husked

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

12 ounces tomatillos, husked
1 small onion, quartered
1

Sauce
Gluten-free

Method

Preheat the oven to 375°F. In a medium bowl, toss the tomatillos, onion, chile, and garlic cloves with the olive oil and put in an ovenproof baking dish. Sprinkle the coriander seeds and cumin seeds on top along with a light seasoning of salt and pepper. Toss again.

Roast