Avocado Chile Sauce & Dip

• 2 whole Tomatillos, Paper Removed
• 1 whole Large Jalapeno
• 2 teaspoons Canola Oil
• 1 teaspoon Kosher Salt
• 3 whole Small Hass Avocados, Peeled, Seeded And Diced
• 2 whole Limes, Juiced
• 1 can (4 Oz. Can) Fire-roasted Green Chiles
• 1-1/2 cup Sour Cream
• 2 teaspoons Garlic Salt

1. Preheat your oven to 450u0b0F.
2. Core and quarter the tomatillos.
3. Quarter the jalapeno lengthwise, remove the seeds, and slice out the membranes. Note: Leave the membranes if you like the added spiciness, or use hotter canned green chiles.
4. Toss the tomatillos and jalapeno with the canola oil and kosher salt in a small bowl to coat, then pour them on a sheet pan.
5. Roast the tomatillos and jalepeno in the oven for 20 minutes, then remove and let cool.
6. Mash the avocado on a cutting board with the side of your knife and put in a medium mixing bowl.
7. Add the lime juice, green chiles, sour cream, and garlic salt to the bowl.
8. Dice the cooled tomatillos and jalapeno, add them to the bowl, and stir to combine.
9. Blend all of the ingredients with a stick blender until smooth. Note: You can certainly use a food processor or blender.
10. Cover and refrigerate for at least two hours.
11. Serve and enjoy!

jalapeno, canola oil, kosher salt, avocados, whole limes, green chiles, sour cream, garlic

Taken from tastykitchen.com/recipes/condiments/avocado-chile-sauce-dip/ (may not work)