This bright and slightly spicy dip gets its velvety texture from blended avocados.
Category: not set
Cuisine: not set
1 large onion quartered
2 jalapeños halved lengthwise, ribs and seeds removed if desired
1 poblano chile halved lengthwise, ribs and seeds removed
8 oz. tomatillos (about 5 medium) husks removed, rinsed, halved, quartered if large
2 Tbsp. extra-virgin olive oil
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt plus more
2 medium ripe avocados coarsely chopped
1 garlic clove coarsely chopped
? cup coarsely chopped cilantro
6 Tbsp. fresh lime juice
Plantain chips (for serving)
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