Dishin It Part 3-Guacamole Salsa-09/16/21

Ozarks Fox Am


  • 1 jalapeño pepper
  • 4 medium tomatillos, quartered
  • 2 garlic cloves, chopped
  • 1/4 cup red onion, diced
  • 2 teaspoons olive oil
  • 3 ripe avocados
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper, plus more to taste
  • 1 bunch cilantro leaves
  • 1/4 cup fresh lime juice, from 2 to 3 limes


  1. Gather the ingredients. Preheat the oven to 500 F.
  2. Roast the jalapeño pepper over an open flame on your gas range (or with a kitchen torch), turning frequently until the skin has blistered all over. Use tongs to help you turn the pepper so you don’t burn your fingers.
  3. Place the pepper in a plastic storage bag and allow it to steam in the bag on the counter for a few minutes.
  4. Add the quartered tomatillos, garlic, and red onion to a sheet pan. Toss with the olive oil and roast in the preheated oven for 3 to 5 minutes, or until the tomatillos are softened and slightly browned.
  5. Remove the tomatillos from the oven and allow them to cool slightly while preparing the rest of the dip.
  6. Remove the skin and stem from the jalapeño. If you want the salsa to be spicy, leave the seeds. If you want a milder salsa, remove the seeds.
  7. Cut open the avocados and remove the flesh, discarding the peels and pits.
  8. Add the jalapeño, roasted vegetables, avocado, salt, and pepper to a food processor. Add the cilantro and begin blending.
  9. Drizzle in the lime juice as it is processing and blend until completely smooth. Add in a few tablespoons of water for a thinner texture.
  10. Taste and add more salt and pepper to taste. Serve immediately.

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