Avocado & Tomatillo Salsa
½ pound(s), (about 4 large), husked and rinsed
3 medium, trimmed, each cut into 2 pieces to separate the dark-green parts from the white and light-green parts
2 clove(s), unpeeled
2 item(s), medium, halved, pitted, and peeled
¼ cup(s), sprigs
- Preheat the broiler. Arrange the tomatillos, white and light-green scallion parts, and garlic on a sheet pan. Broil the ingredients until charred, about 3 minutes. Remove the scallions and garlic from the pan. Turn the tomatillos over and continue to broil until charred all over, 2 to 3 minutes more.
- Peel the garlic. In a blender, combine the garlic, tomatillos, avocados, cilantro, salt, broiled scallions, and the dark-green scallion parts. Purée until the salsa is smooth. Makes 2 cups.
- Serving size: 3 tbsp