5 medium tomatillos, husked and rinsed 4 medium avocados, pitted, peeled and coarsely chopped (about 4 cups) 1 to 2 jalapeños, seeded and minced 2 tablespoons fresh lime juice ½ teaspoon minced garlic ½ cup chopped fresh cilantro ¾ teaspoon coarse salt Blue corn tortilla chips
Preheat the oven to 375 degrees. Place the tomatillos on a foil-lined baking sheet and roast in the oven for 25 minutes, turning once halfway through. Remove from the oven and let cool slightly. Coarsely chop the roasted tomatillos and combine with the avocados, jalapeños, lime juice, garlic, cilantro and salt. Serve warm or chilled with tortilla chips. Yields about 4 cups.