Somehow our garden is still overflowing with tomatillos and jalapenos so we’ve been trying to make the most out of them. We make mexican a lot, like several times a week, so this salsa verde is the perfect addition to tacos. It’s so simple and easy, and it’s delicious. This recipe makes enough for a few meals for two people, so you can save leftovers in the fridge for a few days.
1 jalapeno (more if you want extra spicy)
avocado oil spray or 1 tbsp oil
salt and pepper to taste
handful of fresh cilantro (can use dried if necessary)
Thoroughly rinse tomatillos and jalapeno. Slice one end of tomatillo and place flat side on baking sheet. Coat with avocado oil and broil on one side for 5-7 minutes (keep an eye on them, browning is ok but be careful not to burn). Slice and remove seeds from jalapeno. Roast with tomatillos for 3-4 minutes. Combine roasted tomatillos, jalapeno, cilantro, juice from 1/2 lime and salt and pepper in a food processor or blender, let the tomatillos cool for a few minutes. Blend thoroughly. Enjoy!