Meet another of our make-ahead-tuck-in-the-fridge wonders. Like our Big Batch Restaurant Style Salsa and Quick Pickled Onions, it the sauces and condiments that can elevate a humble dish and put it over the “oh wow” edge. We love little touches like this Salsa Verde for our Cilantro & Lime Chicken Chili or as a topping for our Soup Mixes.
Time: 10 min
Makes 1 cupRating
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Loading...| 1.5 lbs tomatillos, husked | |
| 1 Tbl Key Lime Avocado Oil | |
| 1 fresh jalapeño, seeded and deveined | |
| 1/2 cup chopped yellow onion | |
| 1 bunch cilantro, leaves only | |
| Juice of 1 lime | |
| 1 tsp Lime Sea Salt |
| 1. | Preheat oven to 375°F. |
| 2. | Place tomatillos on a sheet pan and drizzle with Key Lime Avocado Oil. Roast the tomatillos for 10-15 minutes or until softened, beginning to burst and blistered and browned in spots. Remove from oven and allow to cool. |
| 3. | Using a food processor or blender, blitz all ingredients in pulses until a chunky salsa is achieved. Taste and adjust with salt and more lime if desired. |
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