Roasted Tomatillo, Poblano, Avocado Salsa

Recipe by Martha Rose-Shulman

½ pound tomatillos, husked and quartered
2 poblano or Anaheim chiles, stemmed and quartered (cut in half lengthwise, pull out seeds and membranes, then cut halves in half crosswise)
1 to 2 jalapeño or serrano chiles (to taste), stemmed and seeded if desired
1 medium onion, peeled and quartered
2 garlic cloves, peeled
2 tablespoons extra virgin olive oil
Salt to taste
½ cup chopped cilantro
1 teaspoon ground toasted cumin
1 large ripe avocado, halved and pitted
Juice of 2 limes
 
Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.

Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.