Description
Roasted Tomatillos and peppers blend with avocado for a fresh and creamy salsa verde
Ingredients
Scale
- 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.