Fresh Salsa Verde
Total Time
5 mins
Prep Time
5 mins
Cook Time
0 mins
Rating
5 out of 5 stars
(4)
Ingredients
About 2.5 cups
- 1 pound fresh tomatillos (husks and stems removed)
- 2 small garlic cloves
- 1 jalapeño or serrano pepper, stem removed (and cored, if you desire less heat)
- 1 little gem lettuce (or one large leaf of Romaine)
- 1 fresh lime, juiced (about 2 tablespoons)
- 1 medium avocado, peeled and pitted
- 1 cup packed fresh cilantro leaves
- 1/3 cup diced white onion
- 1/4 cup water
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
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Preparation
Step 1
Blend. Combine all ingredients in a blender or food processor. Purée until smooth.
Step 2
Season. Taste and season with extra salt, if needed.
Step 3
Serve. Serve immediately and enjoy!
Step 4
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Chef's notes
Chile peppers:
If you would like less heat, use a jalapeño pepper with the core removed. For extra heat, use 2 jalapeño or serrano peppers.
Storage instructions:
Salsa can be refrigerated in a sealed container for up to 4 or 5 days.
Source:
Recipe adapted from Chef Gabriela Camara.
