Roasted Tomatillo and Avocado Salsa

Preheat oven to 425°. Place 1 large onion, quartered, 2 jalapeños, halved lengthwise, ribs and seeds removed if desired, 1 poblano chile, halved lengthwise, ribs and seeds removed, and 8 oz. tomatillos (about 5 medium), husks removed, rinsed, halved, quartered if large, on a large rimmed baking sheet; drizzle with 2 Tbsp. extra-virgin olive oil and season with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Toss to coat and arrange in an even layer. Roast until tomatillos burst and are jammy and onion and chiles are tender and blistered in spots, 17–22 minutes. Let cool.

Transfer vegetables to a food processor. Add 2 medium ripe avocados, coarsely chopped, 1 garlic clove, coarsely chopped, ⅓ cup coarsely chopped cilantro, and 6 Tbsp. fresh lime juice and process until smooth. Taste salsa and season with more salt if needed.

Transfer salsa to a small bowl and serve with plantain chips for dipping.