Avocado-Tomatillo Salsa


Makes about 2½ cups


  • 8 tomatillos, husks removed

  • 1 small onion, husks removed and halved

  • 1 jalapeño, stems removed and halved (remove seeds for milder salsa)

  • Canola oil, as needed

  • Kosher salt and freshly cracked black pepper, to taste

  • ¼ cup fresh cilantro

  • 2 avocados, pitted and peeled

  • 2 limes, juiced


Turn the oven to broil. In a mixing bowl, toss the tomatillos, onion, and jalapeños with canola oil until coated and season with salt and pepper. Spread onto a baking sheet, and broil until charred and blistered, turning as needed. Keep a close eye on the vegetables so they don’t burn. Remove from oven and transfer back to mixing bowl. Cover with plastic wrap and let rest undisturbed for 20 minutes. Add all ingredients to a food processor and pulse until mostly smooth but still slightly chunky. Adjust seasoning to taste.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska