Salsa Verde Recipe-Tomatillo Salsa
Prep time 10 minutes | Total Time 30 minutes
I started working with tomatillos when a family member was diagnosed with colon cancer. Tomatillos are not only rich in vitamins that reduce inflammation but in one study they were shown to actually kill colon cancer cells. This salsa verde, bursting with zingy flavors, is a perfect healthy vegan snack that you can serve at your next party. No party? Drizzle it over grilled veggies, dunk your tortilla chips, or use it as a versatile dressing for your favorite latin inspired dishes. Try it on my calabacitas recipe or add to my guacamole and black bean wraps. Bursting with antioxidants and nutrients, this vegan salsa verde is a snack you can feel good about.
Ingredients
1 pound of tomatillos
1/4 yellow onion
3 jalapenos
2 cloves of garlic
1/2 bunch of cilantro- about a cup
1/2 lime
1 avocado (optional)
Salt to taste
Instructions
Start by heating your oven to 400 degrees
Cut your tomatillos in 1/2 an put on a baking sheet ( I line mine with parchment paper)
Chop your onions into strips- no need to chop fine as you will process them later - put on the baking sheet
Peel the garlic cloves but leave them whole
Chop the stems off of you jalapenos
Place the garlic, onions and jalapenos on the baking sheet
Drizzle just the garlic, onions, and jalapenos with olive oil or avocado oil
Roast all the veggies for about 20 minutes or until the tomatillos are soft and the peppers begin to blister a bit
Add all your roasted veggies to a food processor
Add the juice of 1/2 of a lime to the food processor
Add 1 cup of cilantro leaves to the food processor
Process by pulsing until you get a salsa consistency- you may have to scrape down the sides a few times
Salt to taste
Use as a dip, spread, or vegan dressing and enjoy!
Notes and Adjustments!
Sometimes I add avocado to this recipe - it makes it extra creamy and cuts some of the acid. Give it a try- you can chop up 1/2 to 1 ripe avocado and add in when you add in the other veggies.
