You know when you find a salsa or a dip that you just need to run with for a good while? Well, I found one for me….
Tomatillos, roasted peppers, creamy avocado, lime juice, cilantro. You cannot go wrong if you decide to put this on….EVERYTHING. Or at least most things 🙂 I use this as a salad dressing, as a marinate for spatchcock chicken, as a dip for collard green wraps, over crispy potatoes, over eggs. With chips or fried plantains.
Roast those peppers and cute green tomatoes and then blend, blend, blend with avocado and seasonings to taste!
This is really simple to make and will last up to four days in the fridge so you can eat it on all the things for a stretch.
Dip, spread, top, enjoy, repeat.
Creamy Salsa Verde
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 1.5 cups 1x
- Category: Sauce
- Cuisine: Mexican
Description
Roasted Tomatillos and peppers blend with avocado for a fresh and creamy salsa verde
Ingredients
- 1.5 lbs of tomatillos (about 11 medium)
- 1 cubanelle pepper
- 2 jalepeno peppers
- 1 poblano pepper
- Olive oil
- 1 large avacado
- 2 cloves garlic
- 1/2 cup cilantro
- Juice from 1 large lime
- 1/2 teaspoon onion powder
- Sea Salt to taste
- Pinch of chili powder or chili lime seasoning to taste
- More lime to taste
Instructions
- Pre Heat Oven to broil
- Remove the papery husks off the tomatillos, rinse and pat dry. Cut the peppers length wise and remove seeds from jalapenos if you want less heat.
- Place the peppers and tomatillos on a baking sheet lined with parchment paper and drizzle with oil and a light sprinkle of sea salt. Broil for 6-10 minutes or until the peppers skins began to blacken and the tomatillos are browned.
- Remove from oven and place the tomatillos and peppers into a heat safe container with a tight lid for 10 minutes. This will steam and further cook them and make it easier for the thin skin of the peppers to be peeled off. I placed them in pot with a lid.
- Peel off the thin skin of the peppers.
- Blend all the remaining ingredients with the roasted veggies until creamy and adjust lime juice and salt to taste. Add a pinch of chili pepper to taste.
- Store in fridge for 3-4 days.
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