Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Toss the tomatillos, onion, jalapeño, and garlic cloves in a little oil. Roast until slightly soft and brown, about 20-25 minutes.
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.
Serve with tortilla chips. Store in the fridge for 1-2 weeks in a well-sealed glass jar or container.
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Roasted Tomatillo Avocado Salsa
By Terrie Lewis | May 23, 2024
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
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Toss the tomatillos, onion, jalapeño, and garlic cloves in a little oil. Roast until slightly soft and brown, about 20-25 minutes.
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.
Serve with tortilla chips. Store in the fridge for 1-2 weeks in a well-sealed glass jar or container.
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