Recipe By France C
Published Dec 6th
Prep 10m Cook - Additional - Ready In 10m
Servings 2 cups salsa verde Calories 56.3

One of my new coworkers, Maria, brought me a zip-top bag of washed and prepped ingredients and told me to just throw it all in a blender. In a matter of seconds, this delicious salsa verde was born! The salsa gets its creaminess from the addition of avocado. For a mild salsa, remove the seeds and membranes from all 3 jalapenos; for extra spicy, leave them all in. I prefer to leave the seeds in only 1 jalapeno.

Recipe Ingredients

  • ¾ pound tomatillos, husked and rinsed
  • 3 medium jalapenos, halved lengthwise
  • 1 medium ripe avocado - halved, seeded, and flesh scooped out of peel
  • 1 clove garlic, peeled
  • ¼ cup packed cilantro leaves
  • salt to taste

Cooking Directions

  1. 1 Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.

Nutrition Facts

  • Calories 56.3
  • Carbohydrate 5.1 g
  • Fat 4.2 g
  • Fiber 2.7 g
  • Protein 1 g
  • Saturated Fat 0.6 g
  • Sodium 3 mg
  • Sugar 2 g

Chef's Notes

Make sure to select ripe tomatillos for the salsa. For a thinner salsa, add water, 1 tablespoon at a time, until desired consistency is reached; Wear gloves while seeding the jalapenos; 3/4 pound is about 8 tomatillos.
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