Slow Roasted Tomatillo and Avocado Salsa

This is one of the best salsas I have ever created, and there have been many. It is a blending of slow roasted vegetables and chilies with fresh avocado, cilantro and lime juice. There is so much more flavor from the simple slow roast technique. It takes little effort, just some time and patience. It is a perfect condiment for many dishes or a snack with my guilt free chips, but I am including it with beer battered fried fish for tacos. What an outstanding pairing. Tomatillos are highlighted in this salsa. A tomatillo is rather strange looking; smallish, green and covered by a papery husk. The are in the "nightshade" family, just as tomatoes and gooseberries are. They are not green tomatoes and their taste is very different. They have a wonderful mild lemony or citrus taste. This salsa slow roasts them along with chilies and aromatics and then adds them to the fresh ingredients. I hope you enjoy.

Slow Roasted Tomatillo and Avocado Salsa

Ingredients:

6 ounces tomatillos (about 5 or 6 small) with paper husk removed and rinsed well

1 jalapeno pepper, whole (or more to taste)

6 medium scallions, root end removed

3 cloves garlic, peeled and left whole

1 medium haas avocado, about 6 ounces after seed removed and peeled

2 Tbsp. cilantro, rough chopped

1 lime, juiced

1 Tbsp extra virgin olive oil

salt and pepper to taste

Place a large cast iron or other heavy bottom skillet on high to preheat. Place the tomatillos, jalapeno pepper, scallions and garlic cloves in and reduce heat to low. Slow roast, turning occasionally, for about 25 minutes or so, removing the vegetables as they become caramelized. Set side to cool.

When vegetables are done, remove the seeds and stem from jalapeno and rough chop all of the vegetables to desired texture. Dice the avocado about the same size. Blend together in a large bowl and add the cilantro, lime juice and olive oil. Toss gently to combine. Season to taste with salt and pepper if desired. Chill before serving.

Nutrition Facts

4 - 1/2 Cup Servings

Amount Per Serving

Calories 128.9

Total Fat 3.9 g

Saturated Fat 0.5 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 2.6 g

Cholesterol 0.0 mg

Sodium 4.7 mg

Potassium 214.2 mg

Total Carbohydrate 6.1 g

Dietary Fiber 1.6 g

Sugars 2.6 g

Protein 1.1 g