Saturday, February 12, 2011

Green Salsa

I discovered this recipe in a cooking class many years ago and, over time, have tweaked it a little bit to suit our tastes. It is a nice change of pace from traditional red salsa and a nice way to add some color to your meal. It is bright green and very cheery! If you like a little kick to your salsa like we do, leave in some of the seeds from the jalapeno.

Makes 1 pint, without the avocado.

6-8 medium tomatillos, husked, washed and quartered (about 1 pound)
1 jalapeno, seeded and roughly chopped
1 garlic clove
1/2 cup cilantro leaves
1/2 small yellow onion
1 tsp freshly squeezed lime juice
sea salt
1 ripe avocado, seeded and pitted (optional)

Place all ingredients in the bowl of a food processor and process until smooth.

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