Avocado and Roasted Tomatillo Salsa

• 1/2 pound fresh tomatillos
• 1/2 small onion
• 2 garlic cloves, unpeeled
• 2 tablespoons packed fresh cilantro leaves
• 1 teaspoon salt, or to taste
• 1 fresh jalapeno chile
• 1 1/2 firm-ripe California avocados

1. Preheat broiler.
2. Remove husks and rinse tomatillos under warm water to remove stickiness.
3. Halve onion half and arrange on rack of a broiler pan with tomatillos and garlic.
4. Broil vegetables 1 to 2 inches from heat, turning them once, until softened and slightly charred, about 10 minutes.
5. Peel garlic and put in a food processor with tomatillos, onion, cilantro, and salt.
6. Wearing rubber gloves, discard seeds from jalapeno if desired and coarsely chop.
7. Add jalapeno to tomatillo mixture and puree until mixture is almost smooth.
8. Transfer tomatillo mixture to a bowl.
9. Halve and pit avocado and scoop flesh into tomatillo mixture.
10. With a fork mash avocado into mixture, leaving texture coarse.

onion, garlic, cilantro, salt, jalapeno chile, avocados

Taken from www.epicurious.com/recipes/food/views/avocado-and-roasted-tomatillo-salsa-15511 (may not work)