WHO: Butterandthyme is from the Bay Area but she feels most at home around a table with good food, good wine, and good company.
WHAT: A guacamole-salsa hybrid with a kick.
HOW: In a food processor, combine roasted peppers, tomatillos, garlic, and onions with cumin, lime juice, and salt. Once combined, add in some avocado and cilantro at the end. It's that easy.
WHY WE LOVE IT: Some of the best inventions are those that make us ponder, "Why didn't we think of that?" and this blend of tomatillos with roughly chopped avocados is exactly that—a salsa that's also a guacamole. But don't take our word for it—grab a bag of chips and dig in. —The Editors
approximately 3 cups
1 1/2 pounds
tomatillos, peeled (you may want to get a few extra, as you may find that a few are a little beat up under the skin) and halved
large jalapeños, tops removed and sliced in half, roughly seeded
large serrano chiles, tops removed and sliced in half, roughly seeded
medium yellow onion, peeled and roughly chopped into eighths
good quality extra-virgin olive oil
Juice of 2 limes
sea salt (I prefer fine pink sea salt, but use whatever you like best), or to taste
large, ripe Haas avocados, halved and pitted removed
Preheat the oven to 500° F. Line a baking sheet with foil (shiny side up).
Put the tomatillos, peppers, garlic, and onion on the baking sheet. Drizzle with olive oil. While wearing gloves (the peppers can be spicy-hot to the touch; also avoid touching eyes or face), lightly toss by hand to evenly coat.
Place into oven for 15 to 20 minutes, checking every 5 minutes, or so, until the vegetables are caramelized and lightly charred.
Remove from oven and let rest for 5 to 10 minutes.
Using a large, sturdy silicone spatula, scrape all of the vegetables into the food processor, being sure to get as much juice from the baking sheet into the food processor as possible. This is the good stuff!
Add cumin, lime juice, and salt. Pulse this mixture until just combined.
Add in avocado and cilantro, then continue to pulse the mixture until you've reached your desired consistency. I personally like to leave the avocados a little chunky, but feel free to go smoother if you prefer.