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Creamy Roasted Tomatillo Salsa

Posted by Josh Kaplan on
Creamy Roasted Tomatillo Salsa


1 lb tomatillos, husked and halved

½ lb heirloom tomatoes, chopped

½ white onion

3 cloves garlic

2 jalapeno peppers, seeded and diced

1 tbsp avocado oil (any oil will work)

Salt and pepper

1 lime, juiced

1 avocado

2 tbsps cilantro, roughly chopped




Preheat oven to 425 degrees F.

Add tomatillos, tomatoes, onion, garlic and jalapenos to a baking sheet lined with If You Care Parchment Paper.  Drizzle with oil and season generously with salt and pepper.

Place the veggies in the oven for about 25 minutes, then remove and allow to cool.

Place veggies in a blender and add, lime juice, avocado and cilantro, then blend until just mixed.

Chill and serve.



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