Tomatillo, Poblano, & Avocado Salsa

Step 1: Tomatillos, Peppers, Onion, and Garlic ... Line a sheet pan with parchment paper; and add the tomatillos, peppers, onion, and garlic. Drizzle with olive oil and salt; then, toss to combine. Roast in a 425 degree oven, middle shelf, for 20-25 minutes; stirring halfway. You want the vegetables to have a light char. Remove from the heat; and let cool.

Step 2: Peppers ... Once you remove the vegetables from the oven; transfer the 2 poblano peppers to a small bowl, and cover with plastic wrap. Or you can add them to a small brown lunch bag (which is what I use). Let them set a good 10 minutes to let them steam. This will allow the skin to peel right off. Then, you can easily remove most of the charred skin; don't worry if you don't get it all - using a paper towel or the back flat edge of a knife. DO NOT rinse under water. Cut in half, and remove the seeds. I do not do this with the jalapenos - they are fine as is.

Step 3: Puree ... Add all the vegetables, and any juices from the pan, to a food processor. Pulse a couple of times; then, add the cilantro, lime juice, cumin, a small splash of vinegar, a pinch of salt - and, pulse a couple more times. You want everything broken down and combined; but, you do NOT want a smooth puree; you want some texture left. Finally add the avocado - pulse 1 more time and season with salt if necessary. Now, if you like your salsa a bit thinner, you can mix in a little chicken broth. I usually don't add any, that is just a personal preference.

Step 4: Serve and ENJOY! ... I like to keep this in a tight rubbermaid type of container. I even press a small piece of plastic wrap right on the salsa to keep a fresh color; then, put the lid on. It is best served fresh; however, it will last 3 days in the refrigerator.