Roasted tomatillos give this adventurous guacamole dip a smoky tang that will not only impress your guests but is good for them too.
Preheat oven to 400 degrees F.
Cook the tomatillos
Wash tomatillos thoroughly under water, cut them into halves and place into baking pan. Drizzle with olive oil and cook for 20 minutes until the tomatillos are tender. Set aside to cool.
Make the tomatillo mixture
In a food processor or blender, combine the roasted tomatillos, cilantro, red onion, jalapeño, garlic, cumin, salt and pepper and pulse for 1-2 minutes until the mixture has an almost relish-like texture.
In a mixing bowl, mash the avocados with a fork until they are smooth and creamy but retain some chunky texture. Fold in the blended tomatillo mixture and lime juice. Garnish with diced tomatoes and a sprinkling of queso fresco.