Avocado-and-Roasted-Tomatillo Salsa

• 1/2 pound tomatilloshusked, cored and quartered
• 3 garlic cloves, lightly smashed and peeled
• 1 jalapeno, stemmed and halved
• 1 leek, white part only, coarsely chopped
• 1 tablespoon vegetable oil
• 2 Hass avocadospeeled, pitted and coarsely chopped
• 1/4 cup chopped cilantro
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/4 cup finely chopped onion
• 1/2 teaspoon dried oregano, preferably Mexican, crumbled
• 1 tablespoon fresh lime juice
• Salt

1. Preheat the oven to 425.
2. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeno and leek with the oil and spread in a single layer.
3. Roast the vegetables until lightly charred and softened, about 12 minutes.
4. Transfer to a blender and let cool.
5. Add the avocados, cilantro, sugar, cumin and 1/2 cup of water and puree until smooth.
6. Add the onion, oregano and lime juice and pulse once or twice until incorporated.
7. Transfer the salsa to a bowl and season with salt.
8. Serve chilled or at room temperature.

garlic, only, vegetable oil, cilantro, sugar, ground cumin, onion, oregano, lime juice, salt

Taken from www.foodandwine.com/recipes/avocado-and-roasted-tomatillo-salsa (may not work)