Wednesday, August 3, 2011

Hollie's Salsa Verde

When I go out for a delicious Tex-Mex dinner, I particularly enjoy the Salsa Verde. Now that I have Hollie's simple recipe, I don't have to wait for dinner out to enjoy this delightful sauce. Dip a few chips in some this weekend!

The nutrition facts can be found at Calorie Count.




tomatillos!
Salsa Verde

Ingredients:

3 tomatillos, pealed, cores removed, left whole to retain the juices
1 white onion, halved and skinned
2 serano peppers, halved
5 cloves garlic, skinned
1 avocado, peeled and diced
3 tbs lemon or lime juice
olive oil to drizzle
1/2 tsp sea salt

Directions:

Preheat broiler.

Place tomatillos, onion, seranos, and garlic in baking dish. Drizzle with olive oil, then sprinkle with salt.

Broil about 15-20 minutes until charred on top. Allow to cool about 10 minutes.

In a glass blender, puree roasted veggies until smooth.

Add avocado and lemon/lime juice and blend to desired consistency.

Place in airtight container and chill before serving.

Lasts about 2 weeks in fridge. If color begins to brown, add a splash of lemon juice and stir.

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