Ingredients
- 2 poblano peppers
- 4 tomatillos, peeled of outer skin and chopped
- 2 avocados, halved, pitted, peeled,and flesh diced
- 2 clove garlic, chopped
- 1/4 bunch fresh cilantro, chopped
- 1 tablespoon white vinegar
Preparation
Baking Directions:
To make the salsa, first preheat the broiler.
Place the poblano peppers on a sheet pan under the broiler for 8 minutes, turning every 2 minutes until the skins are charred.
Remove the pan from the broiler, transfer the peppers to a bowl, cover with plastic wrap, and let sit to allow the skin to separate from the flesh, about 10 minutes.
Core, seed, and peel the charred skin from the peppers.
Combine the peppers with the remaining salsa ingredients in a blender, holding three-quarters of the diced avocado in reserve.
Puree the mixture until smooth.
Pour the salsa into a medium bowl and add the remaining diced avocado.
Gently toss the salsa with a rubber spatula to coat the avocado.
Taste and adjust the seasonings with more salt and pepper, if desired.
Set aside.
