Tomatillo Avocado Salsa (Print Version)

# Ingredients:

01 - 8 fresh tomatillos, husked.
02 - 1 serrano pepper.
03 - 1 jalapeño pepper.
04 - 1 garlic clove.
05 - 2 tablespoons olive oil.
06 - 2 medium avocados.
07 - 1 medium white onion.
08 - 1/4 cup cilantro leaves.
09 - 1 small lime, juiced.
10 - 1/8 teaspoon cumin.
11 - Sea salt to taste.
12 - Black pepper to taste.

# Instructions:

01 - Position oven rack 5-7 inches from broiler and preheat on high.
02 - Halve tomatillos and place cut-side down with peppers and garlic on foil-lined sheet.
03 - Drizzle vegetables with oil and salt, then broil about 5 minutes per side until charred.
04 - Transfer peppers to sealed plastic bag for 10 minutes to steam skins loose.
05 - Peel skins from peppers, optionally remove seeds and ribs for less heat.
06 - Blend roasted vegetables with cilantro, lime juice, cumin, salt, and pepper.
07 - Add avocados and raw onion, process until smooth.
08 - Adjust seasonings to taste and serve immediately.

# Notes:

01 - Customizable heat level.
02 - Fresh ingredients only.
03 - Keeps 3 days refrigerated.
04 - Great for dipping or topping.

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