Tomatillo Salsa Verde
Authentic, fresh, spicy Tomatillo Salsa Verde that'll brighten up any dish. This recipe makes almost 3 bowls of salsa.
Servings: 8 servings
Ingredients
Pan-Roast the Veggies
- 1 tbsp avocado oil
- 8 green tomatillos ~ a little over a pound
- 1/2 medium onion sliced in half
- 1 jalapeno sliced in half
- 2 serrano chilies sliced in half
- 4 cloves unpeeled garlic
Blend Salsa
- all pan-roasted veggies except serrano peppers
- 1 cup cilantro leaves
- 3/4 tsp salt
- 3/4 - 1 cup water
Instructions
- Heat up a castiron skillet on medium heat, once hot, add oil.
- Add tomatillos, half an onion, jalapeno, serrano chilies, and unpeeled garlic cloves. Cook for 5 minutes on one side.
- Flip the veggies. Notice the char. Cook the veggies for another 5-7 minutes on the other side.
- Veggies are done. Let them cool for about 5 minutes.
- Add the veggies in a food processor except for the serrano chilies. Add one at a time based on your level of spice. Season with salt.
- Add cilantro leaves.
- Pulse until slightly smooth, but still chunky.
- Add 3/4 cup of water, and another 1/4 cup if need be. I added 1 cup total. Pulse some more.
Refrigerate and enjoy with chips!
Nutrition
Calories: 33kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 223mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg