Tomatillo Green-Chili Salsa Verde Recipe with Avocado
This tomatillo salsa verde is made with raw tomatillos, an Anaheim pepper, mint, and avocado and it's ready in 15 minutes.
Servings 7
Calories 77.1kcal
Equipment
- Food Processor
Ingredients
- 1 pound tomatillos
- 1 Anaheim chile pepper
- 1 white onion
- 1 avocado
- 1 tablespoon chopped fresh mint leaves
- 2 teaspoons minced garlic
- 1 teaspoon fresh lime juice
- ¾ teaspoon kosher salt or ½ teaspoon table salt, to taste
- ¼ teaspoon ground black pepper optional
- ¼ teaspoon ground cumin optional
- ¼ teaspoon dried oregano optional
Instructions
- Remove the husks from the tomatillos. The surface of the tomatillo fruit is sticky, and it's important to wash the fruit with soapy water to remove it. Rinse well and coarsely chop. Add to the bowl of a food processor fitted with a blade.
- Slice off the stem from the Anaheim pepper, and coarsely chop the entire pepper without removing the seeds or pith. Transfer to the bowl of the food processor.
- Coarsely chop the onion, avocado, and mint leaves and add to the bowl. Mince the garlic and add to the rest of the ingredients.
- Squeeze lime slices over the bowl and add the salt and optional ingredients if you decide to use them for an extra punch of flavor.
- Attach the lid of the food processor and pulse until you have the texture you want. Serve at room temperature.
Nutrition
Serving: 0.5cup | Calories: 77.1kcal | Carbohydrates: 8.7g | Protein: 1.5g | Fat: 4.9g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.9g | Sodium: 279.5mg | Potassium: 344.3mg | Fiber: 3.8g | Sugar: 3.7g | Vitamin A: 146.9IU | Vitamin C: 13.3mg | Calcium: 15.1mg | Iron: 0.6mg