Roasted Tomatillo-Cilantro Salsa

Ingredients

• 1 1/2 pounds tomatillos
• husked
• rinsed
• and halved
• 2 small onions
• quartered
• 1 serrano chile
• halved
• stemmed
• and seeded
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 head garlic
• wrapped tightly in aluminum foil
• 1/2 cup chicken broth
• 1/2 avocado
• halved
• pitted
• peeled
• and diced
• 3 tablespoons chopped fresh cilantro

Instructions

1. Preheat the oven to 350F.
2. Put the tomatillos, onions, and serrano chile on a baking sheet, all cut side up.
3. Drizzle with the olive oil and sprinkle generously with salt and pepper.
4. Put the foil-wrapped garlic on the same baking sheet.
5. Roast for 45 minutes, or until the garlic and vegetables are soft and the edges of the vegetables are beginning to brown.
6. Let cool slightly.
7. Transfer the tomatillos, onions, and serrano chile to a blender.
8. Unwrap the garlic and squeeze the garlic cloves from their papery skins into the blender.
9. Add the broth, and puree to a chunky texture.
10. (The salsa can be made 1 day ahead up to this point.
11. Cool, cover, and refrigerate.)
12. Before serving, fold the avocado and cilantro into the salsa, and season to taste with salt and pepper.