Roasted Tomatillo Avocado Dip...

I love to try new recipes - typically if they're blog worthy, they end up here. The first recipe I tried this week was not blog worthy. I'm sure it was my cooking error but it was not great at all. I might try them again but not for a while, I really do believe I screwed them up. The other two recipes were divine. This recipe wasn't my favorite right after I made it, but then it sat in the fridge overnight and the next day the flavors had blended to perfection. Even better was I froze half of it. We'll see how that turns out!

Ingredients

• 1 1/4 lbs. tomatillos, husked and rinsed
• 1 large onions
• 6 cloves garlic
• 2 jalapenos
• 1 Tb. vegetable oil
• 1 1/2 tsp. ground cumin (Originally it called for 2 tsp add to taste)
• 1 tsp. salt
• 1 cup packed cilantro
• 3 avocados
• 1 lime (optional)

Instructions

1. Preheat the oven to 450 degrees F.
2. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapenos on a rimmed baking sheet. Drizzle with oil.
3. Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw.
4. Meanwhile, half the avocados, remove the seeds, and scoop out the flesh.
5. Place HALF of the tomatillos, onions, jalapenos and garlic in a food processor. Pulse until mostly smooth.
6. Add the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.
7. Repeat with the remaining ingredients.
8. If you desire an extra tart quality, add a bit of lime juice at the end.

Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
;