Makes 2 cups of salsa, enough for 6 avocado halves


  • 1 pound tomatillos, husks removed
  • 1 small white onion, peeled and cut into 1"-thick slices
  • 2 garlic cloves, unpeeled
  • 3 chipotle peppers in adobo sauce, coarsely chopped
  • 1 tsp. lime juice, plus more to taste
  • 1½ tsp. kosher salt, plus more to taste
  • 2 Tbsp. coarsely chopped cilantro
  • 3 ripe avocados, halved and pitted


    Total time: 20 minutes

    Heat a cast-iron skillet over medium-high heat. Add tomatillos, onion and garlic. Cook, turning once, until heavily charred on both sides, about 15 minutes.

    When cool enough to handle, peel garlic and transfer to a food processor fitted with a metal blade along with other roasted vegetables, chipotles, lime juice and salt. Pulse to combine. Stir in cilantro and season to taste with more lime juice and salt. To serve, spoon salsa over avocado halves.

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