Shelly's Recipe

ROASTED TOMATILLO GUACAMOLE

Category: Salsa/ Gucamole

6 tomatillos, husks removed, rinsed, cut into chunks
1 small yellow onion, cut into chunks
1 serrano chili, stem removed
2 teaspoons olive oil
2 ripe avocados
Juice of 1 small lime
1/2 cup chopped fresh cilantro
Several shakes of salt

Place tomatillos, onion and chili in a 9- to 10-inch baking dish. Drizzle with olive oil. Broil for 12 to 15 minutes, or until brown, charred spots appear on the vegetables. Cool. Place in a food processor with remaining ingredients. Pulse until slightly chunky. Chill before serving. Makes 2 to 2 1/4 cups

NOTES: When selecting, look for smooth, crisp, papery skin and firm, brightly colored green fruit. Serve with blue corn tortilla chips for added color.