Tomatillo Salsa Verde
When it is too early for tomatoes but you are craving salsa, here is a great salsa verde recipe using tomatillos.
Adapted from Love and Lemons
Ingredients
9 medium tomatillos
1 small yellow onion, cut into large chunks
1 to 2 hot peppers of choice (or red pepper flakes if too early)
4 garlic cloves, unpeeled
2 tablespoons oil of choice
2 tablespoons fresh lime juice
½ cup chopped fresh cilantro
1¼ teaspoons sea salt, plus more for sprinkling
Tortilla chips, for serving
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned.
- Remove the garlic from the foil and peel it. Remove the stems from the peppers.
- In a food processor, place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste and serve with tortilla chips.
- Store leftover salsa in the fridge for up to 5 days.
