Rating
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 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