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!
- 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)
- Preheat the oven to 450 degrees F.
- Peel and chop the onions into quarters. Place the tomatillos,
onions, garlic and jalapenos on a rimmed baking sheet. Drizzle with oil.
- Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw.
- Meanwhile, half the avocados, remove the seeds, and scoop out the flesh.
- Place HALF of the tomatillos, onions, jalapenos and garlic in a food processor. Pulse until mostly smooth.
- Add the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.
- Repeat with the remaining ingredients.
- 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)