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Food Town Roasted Tomatillo Avocado Salsa

Prep: 5 min, cook 20-25 min

makes 2 cups

Ingredients

Directions

  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  2. Toss the tomatillos, onion, jalapeño, and garlic cloves in a little oil. Roast until slightly soft and brown, about 20-25 minutes.
  3. Remove from oven and let cool or until slightly warm. Cut off the stem of the jalapeños (remove seeds if you don’t want it spicy). Place the roasted ingredients along with lime juice, salt and pepper in a blender, or food processor and process until smooth. Add avocado and blend again until smooth. Add cilantro and pulse a few times until well incorporated, but still visible.
  4.  Serve with tortilla chips.  Store in the fridge for 1-2 weeks in a well-sealed glass jar or container.


Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.



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Roasted Tomatillo Avocado Salsa

Prep: 5 min, cook 20-25 min

makes 2 cups

Ingredients

  • 7 tomatillos, leaves removed & cleaned
  • 1/4 of a large white onion
  • 2 jalapeños
  • 3 cloves garlic, skin removed
  • 1 1/2 tablespoons lime juice
  • 1 medium avocado, seed and skin removed
  • 1/4 cup cilantro
  • oil for coating
  • salt and pepper, to taste

Directions

  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  2. Toss the tomatillos, onion, jalapeño, and garlic cloves in a little oil. Roast until slightly soft and brown, about 20-25 minutes.
  3. Remove from oven and let cool or until slightly warm. Cut off the stem of the jalapeños (remove seeds if you don’t want it spicy). Place the roasted ingredients along with lime juice, salt and pepper in a blender, or food processor and process until smooth. Add avocado and blend again until smooth. Add cilantro and pulse a few times until well incorporated, but still visible.
  4.  Serve with tortilla chips.  Store in the fridge for 1-2 weeks in a well-sealed glass jar or container.

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OPEN 7 DAYS A WEEK: 6 a.m. - 10 p.m.

29 Houston-Area Locations