Tangy Roasted Tomatillo Guacamole

Preheat oven to 400°F. Line a rimmed baking sheet with foil and add tomatillos, garlic, poblano and onion. Dry roast the vegetables (no oil added) in oven for 10 minutes, then toss and roast for 5 minutes more, or until you are seeing nice char marks. Remove pan from the oven and let the veggies cool on pan for 20 minutes.

Add the roasted ingredients to a food processor or blender and pulse until broken down into chunks. Add cilantro, lime juice, lime zest, cumin, salt and pepper. Pulse a few times until combined, yet still a bit chunky. Don’t blend until completely smooth.

Peel, pit, then chop the avocados into 1/2″ pieces and add them into a medium-large size bowl. Mash a bit to break up the avocado, then add the mixture from the food processor. Fold to combine.

Transfer to a serving bowl and serve with chips and/or veggies. This is also great with tacos, eggs, chicken and pulled pork.

This can be prepared an hour or so prior to serving. Simply cover tightly with plastic wrap (press the plastic onto the guacamole so air is not in contact with the guacamole) and refrigerate until ready to serve.