• Servings 2 cups
  • Prep 10 min
  • Cook 15 min
  • Course
  • Cuisine
  • Skill Level

Salsa Verde


  • 1/2 lb tomatillos
  • 4 jalapenos
  • 1 avocado, peeled and diced
  • 1 tbs canola oil
  • kosher salt and fresh cracked black pepper
  • Remove the stems and coverings from the tomatillos and jalapenos and add to a large sauce pan.
  • Cover with water and bring to a boil. Cook until they become fork tender
  • Add the jalapenos and tomatillos and avocado to a blender with about 1/4 cup of the cooking liquid, along with the canola oil.
  • Process until smooth. Season with salt and pepper.
  • Use with tacos and enchiladas ect.

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