Yields 2 cups
½ pound tomatillos, husked and quartered
2 poblano peppers, stemmed and quartered
1 hot chili (jalapeno works nicely), stemmed and seeded if desired
1 medium white or yellow onion, peeled and quartered
2 garlic cloves, peeled
2 tbsp extra virgin olive oil
Salt to taste
½ cup chopped cilantro
½ tsp ground toasted cumin
1 large ripe avocado
Juice of 2 limes
Preheat oven to 425°F. Line a sheet pan with parchment. Place tomatillos, all peppers, onion and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast for 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
2. Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.