Ingredients
The following ingredients have 4 Servings
- 1 pound tomatillos, halved, husked and stems removed
- 1/2 small red onion, cut into large chunks
- 4 cloves garlic, peeled
- 1 serrano pepper, halved and seeded
- 2 tablespoon olive oil
- 1 teaspoon sea salt, more to taste
- fresh cilantro, to taste
- juice of 1/2 lime
- 1 teaspoon cumin
- medium avocado, peeled and pitted
- 1/3 cup chicken stock
Instruction
- Preheat the oven on broil.
- Arrange the tomatillos, red onion, garlic, and Serrano on a rimmed baking sheet in a single layer. Drizzle over the olive oil and toss to coat. Sprinkle with salt. Broil for 5 to 7 minutes, or until the tomatillos are slightly charred and start to blister.
- Add the roasted vegetables, and their juices to a food processor or high powered blender. Add the cilantro, lime juice, cumin, and avocado. Give a few quick pulses to chop everything up.
- Slowly add the chicken stock a little at a time, giving a few quick pulses each time, until you have reached the desired consistency. Taste, and add more salt if desired.
