Creamy Salsa Verde | Food | Illinois Extension | UIUC

Name: Creamy Salsa Verde | Food | Illinois Extension | UIUC
Ingredients: 1-pound tomatillos, husks removed and washed; 1 avocado, washed, peeled, pitted and chopped; 2 jalapeno peppers, washed; 2 garlic cloves; 1/2 medium white onion, chopped; 1/3 cup cilantro leaves, washed and chopped; 1 lime, juiced; 1 teaspoon salt; Wash hands with soap and water.; Roast whole jalapenos and tomatillos at 400°F for 15 minutes. Let vegetables cool.; Add the vegetables, garlic, cilantro, lime juice, avocado, and salt to a blender or food processor. Pulse until the ingredients are at a desired consistency.

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1-pound tomatillos, husks removed and washed 1 avocado, washed, peeled, pitted and chopped 2 jalapeno peppers, washed 2 garlic cloves 1/2 medium white onion, chopped

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Ingredients

1-pound tomatillos, husks removed and washed
1 avocado, washed, peeled, pitted and chopped
2 jalapeno peppers, washed
2 garlic cloves
1/2 medium white onion, chopped
1/3 cup cilantro leaves, washed and chopped
1 lime, juiced
1 teaspoon salt
Wash hands with soap and water.
Roast whole jalapenos and tomatillos at 400°F for 15 minutes. Let vegetables cool.
Add the vegetables, garlic, cilantro, lime juice, avocado, and salt to a blender or food processor. Pulse until the ingredients are at a desired consistency.