Roasted Tomatillo, Sweet Corn and Avocado Salsa


-Preheat your oven to 375 degrees.

-Remove the husks from 1 pound of tomatillos and then wash them (leave them whole).

-Take the skin off of 3 cloves of garlic, leaving them whole.

-Cut 2 jalapeno peppers in half the long way.

-In a glass baking dish toss all of the above together with 1-2 TBS olive oil.

-Shuck 2 ears of corn and remove the kernels.

-In another smaller baking dish, toss the corn with 1 TBS olive oil and then spread out the corn.

-Roast both pans for about 1 hour (the corn may need to come out of the oven sooner).

-Transfer the tomatillos/garlic/peppers to a food processor and add 1 tsp sea salt.

-Puree until almost smooth and transfer to a bowl.

-Let cool for ½ hour.

-Chop up 1-2 avocados.

-Stir the chopped avocados and the roasted corn into the salsa.

-Serve at room temperature.



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Roasted Salsa

-Heat broiler, with rack in top position.

-Add the following in a single layer to a rimmed baking sheet.

2 large tomatoes

1 medium white onion, halved

3 jalapenos

3 garlic cloves, unpeeled

-Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier if it is browning too quickly).

-Discard garlic skins.

-In a food processor, pulse garlic and vegetables until coarsely pureed.

-Add 3 TBS fresh lime juice, (the juice from 1-2 limes)

-Season with sea salt and freshly ground black pepper and pulse to combine.

-Transfer salsa to a bowl and stir in ¼ cup chopped cilantro.

-Serve warm or cold.