I loooooove Salsa Verde! Its so amazing! I used to eat chips and salsa all the time, so after a while I got sick of plain ol’, same ol’ jarred salsa! So I started making homemade Salsa Verde and Pico de Gallo, it’s so refreshing, and so fabulous! Everyone loves it! We always include it into our meals when we make anything Mexican, enchiladas, fajita’s, tacos, Quesadilla’s, you name it, if its Mexican, we include a delish salsa! And Mexican is our all time favorite, we eat it ALL of the time! I’m so lucky to have a guy who’s as obsessed with Mexican as I am! Try this out, 95% of it is made in the food processor, how easy is that!? I adapted this Salsa Verde from A Spicy Perspective, its fabtastic! Make it, you’ll lalalalooove it! 😉
Start by taking a pound of tomatillo’s, husking (removing the skins) and rinsing them, they’ll be kind of sticky.
Quarter them, and toss them on a baking sheet. Then quarter a large yellow onion, and add it to the pan.
Next, half a jalapeno and remove the seeds. Peel 5-6 garlic cloves. Add it all to the pan and drizzle with oil.
Roast in the oven at 450 for about 15 minutes, or until the edges are golden brown.
While the tomatillo mix is in the oven, peel and seed an avocado and chop up about 1/2 a cup of cilantro.
Toss it all into a food processor and pulse it until its puree, Avocado and cilantro included, as well as the juice of half a lime.
Add two teaspoons of ground cumin and a salt to taste. Pulse to mix it all together.
Pour into a bowl and dip with some delicious tortilla chips! YOU WILL LOVE IT!
Yield: 4 cups Prep Time: 15 minutes Cook Time: 10 minutes
Total Time: 25 minutes
- 1 lb Tomatillos
- 1 yellow onion
- 5-6 cloves garlic
- 1 jalapeno
- 1 Tbsp. oil
- 2 tsp. ground cumin
- Salt to taste
- 1/2 cup cilantro
- 1 avocado
- 1/2 lime, juiced
- Preheat oven to 450 degrees.
- Husk, rinse, and quarter the tomatillo’s, add to a baking sheet. Quarter the onion and throw it on.
- Cut the jalapeno in half and remove the seeds. Peel the garlic cloves. Add it all to the baking sheet.
- Drizzle it all with oil and roast for 10 minutes.
- In the meantime, peel and seed the avocado, and rinse about a half cup of cilantro.
- Remove tomatillo mix from the oven and toss in a food processor. Puree.
- Add the avocado, cilantro, cumin, salt, and lime juice to the mix and pulse.
- Pour and chill in the fridge until cold. Serve with tortilla Chips! Yum!