Tomatillo Avocado Salsa (Print Version)

# Ingredients:

01 - Around 8 tomatillos, cleaned and peeled.
02 - One serrano chili pepper.
03 - One jalapeño chili pepper.
04 - A garlic clove.
05 - 2 medium-sized avocados.
06 - 2 tablespoons of olive oil.
07 - One regular-sized white onion.
08 - About a quarter cup of fresh cilantro.
09 - Juice from a small lime.
10 - A pinch of cumin (1/8 teaspoon).
11 - Salt, however much you like.
12 - A sprinkle of black pepper.

# Instructions:

01 - Set your oven rack so it’s 5-7 inches from the broiler, then crank it up to high.
02 - Cut the tomatillos in half and lay them with garlic and peppers face down on a foil-covered tray.
03 - Drizzle some olive oil over everything, sprinkle with salt, and broil until the vegetables get nice and charred—about 5 minutes per side.
04 - Move the hot peppers into a plastic bag and seal it tight so they can steam for about 10 minutes.
05 - Rub or peel the skins off the peppers. You can also scrape out the seeds and ribs if you want the heat toned down.
06 - Throw the roasted veggies into a blender with cilantro, lime juice, cumin, salt, and black pepper, then blend it all together.
07 - Toss in the avocados and raw white onion, and process it until the mixture’s really creamy.
08 - Tweak the seasoning until it tastes just right, and enjoy it right away.

# Notes:

01 - You can make it as spicy as you’d like.
02 - Only pick the freshest ingredients.
03 - Stays good in the fridge for about 3 days.
04 - Perfect to snack on with chips or to use as a topping.

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