Roasted Salsa Verde

Butterandthyme is from the Bay Area but she feels most at home around a table
with good food, good wine, and good company.

Makes approximately 3 cups

• 1 1/2pounds tomatillos, peeled (you may want to get a few extra, as you may find that a few are a little beat up under the skin) and halved
• 4large jalapeños, tops removed and sliced in half, roughly seeded
• 4large serrano chiles, tops removed and sliced in half, roughly seeded
• 1medium yellow onion, peeled and roughly chopped into eighths
• 3cloves garlic
• 2tablespoons good quality extra-virgin olive oil
• 1tablespoon ground cumin
• Juice of 2 limes
• 1/4teaspoon sea salt (I prefer fine pink sea salt, but use whatever you like best), or to taste
• 2large, ripe Haas avocados, halved and pitted removed
• 1tightly packed cup cilantro, stems removed

1. Preheat the oven to 500° F. Line a baking sheet with foil (shiny side up).
2. Put the tomatillos, peppers, garlic, and onion on the baking sheet. Drizzle with olive oil. While wearing gloves (the peppers can be spicy-hot to the touch; also avoid touching eyes or face), lightly toss by hand to evenly coat.
3. Place into oven for 15 to 20 minutes, checking every 5 minutes, or so, until the vegetables are caramelized and lightly charred.
4. Remove from oven and let rest for 5 to 10 minutes.
5. Using a large, sturdy silicone spatula, scrape all of the vegetables into the food processor, being sure to get as much juice from the baking sheet into the food processor as possible. This is the good stuff!
6. Add cumin, lime juice, and salt. Pulse this mixture until just combined.
7. Add in avocado and cilantro, then continue to pulse the mixture until you've reached your desired consistency. I personally like to leave the avocados a little chunky, but feel free to go smoother if you prefer.

http://food52.com/recipes/20927-roasted-salsa-verde