Roasted Tomatillo Avocado Salsa

Ingredients

4-5 tomatillos
2 poblano peppers
2 avocados, diced
1-2 jalapeños, diced
1/2 medium red onion, diced
1 lime, juiced
1/3 cup white balsamic vinegar
2 tablespoons fresh cilantro, minced
2 teaspoons minced garlic
black pepper, to taste

Method

Preheat the oven to 375°F.

Peel and scrub the tomatillos and roast whole in a deep baking dish for 15 minutes.

Slice the poblanos in half and remove the seeds. Place them face down on a lined cooking sheet and broil for 5 minutes. After they are adequately charred, remove from the oven and throw in a plastic bag and let the peppers sweat. After 5 minutes, remove from the bag and scrape off the charred bits.

Dice the poblanos, quarter the tomatillos, and add them to a large bowl with the rest of the ingredients. Mix well and serve.