Roasted Salsa Avocado (Print Version)

# Ingredients:

01 - 2 ripe avocados.
02 - 1 small lime, squeezed.
03 - 1/4 cup fresh cilantro.
04 - 1 garlic clove.
05 - 1 medium white onion.
06 - 1 serrano chili.
07 - 8 tomatillos, husks removed.
08 - 1 jalapeño pepper.
09 - 1/8 teaspoon ground cumin.
10 - 2 tablespoons extra virgin olive oil.
11 - Pinch of sea salt.
12 - A dash of black pepper.

# Instructions:

01 - Adjust oven rack so it's around 5-7 inches under the broiler. Heat broiler to high.
02 - Slice tomatillos in half, place cut side down on a foil-lined tray with garlic and chilies.
03 - Sprinkle the veggies with a bit of oil and some salt, then broil. Flip after 5 minutes, cooking till they're nice and charred.
04 - Pop the peppers into a zip-top bag, seal it, and let them sit for 10 minutes. This'll help the skins loosen up.
05 - Peel the skins off the peppers. If you prefer less spice, pull out the seeds and ribs too.
06 - Throw the charred veggies into your blender with the cilantro, lime juice, cumin, salt, and pepper.
07 - Add the avocados and raw onion and blend everything until creamy.
08 - Make any final tweaks to the flavor, then dig in right away.

# Notes:

01 - Adjust spice level as you like.
02 - Only use fresh produce.
03 - Stores in the fridge for up to 3 days.
04 - Perfect for chips or as a topping.

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