Prep time 10 minutes | Total Time 30 minutes

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

1. Start by heating your oven to 400 degrees

2. Cut your tomatillos in 1/2 an put on a baking sheet ( I line mine with parchment paper)

3. Chop your onions into strips- no need to chop fine as you will process them later - put on the baking sheet

4. Peel the garlic cloves but leave them whole

5. Chop the stems off of you jalapenos

6. Place the garlic, onions and jalapenos on the baking sheet

7. Drizzle just the garlic, onions, and jalapenos with olive oil or avocado oil

8. Roast all the veggies for about 20 minutes or until the tomatillos are soft and the peppers begin to blister a bit

9. Add all your roasted veggies to a food processor

10. Add the juice of 1/2 of a lime to the food processor

11. Add 1 cup of cilantro leaves to the food processor

12. Process by pulsing until you get a salsa consistency- you may have to scrape down the sides a few times

13. Salt to taste

14. 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.