Somehow our garden is still overflowing with tomatillos and jalapenos so we’ve been trying to make the most out of them. We make mexican a lot, like several times a week, so this salsa verde is the perfect addition to tacos. It’s so simple and easy, and it’s delicious. This recipe makes enough for a few meals for two people, so you can save leftovers in the fridge for a few days.
Ingredients
10-12 tomatillos
1 jalapeno (more if you want extra spicy)
avocado oil spray or 1 tbsp oil
salt and pepper to taste
handful of fresh cilantro (can use dried if necessary)
1/2 lime
Directions
Thoroughly rinse tomatillos and jalapeno. Slice one end of tomatillo and place flat side on baking sheet. Coat with avocado oil and broil on one side for 5-7 minutes (keep an eye on them, browning is ok but be careful not to burn). Slice and remove seeds from jalapeno. Roast with tomatillos for 3-4 minutes. Combine roasted tomatillos, jalapeno, cilantro, juice from 1/2 lime and salt and pepper in a food processor or blender, let the tomatillos cool for a few minutes. Blend thoroughly. Enjoy!
