I called this a salsa, but I can envision a wide variety of uses for this delightful green sauce. As a salad dressing, a dip for veggies, or, as I used it, a drizzle over tacos or dip for gluten free tortilla chips. It’s one of the most delicious salsas I’ve ever had – nobody would have been able to pry the chip from my hand when I first sampled this out of the food processor!
Another use that I found for it was to mix the sauce with some vegetarian refried beans to create a creamier consistency and make them more spreadable and flavorful for loaded quesadillas. No matter what you use it for, you’ll love this versatile and delicious recipe!
- 1 large avocado, peeled and pit removed
- 4 tomatillos, husks removed
- 2 jalapenos, chopped (seeds removed)
- 1/2 of an onion, chopped
- 1/2 bunch of fresh cilantro (stems removed)
- 1 tablespoon of minced garlic
- Juice from half a lime
- 2 teaspoons of cumin
- 1/2 teaspoon of salt
- Preheat the oven to 300 degrees. Spread the tomatillos and chopped onion out on a baking sheet and roast for about 6 minutes until softened.
- In a food processor, blend all the ingredients until the salsa is the desired consistency. (I like mine extra creamy, but others like it a bit chunky.)
- If you need more liquid to blend, add in a bit of water and/or olive oil.
I garnished with a lime slice, some chopped cilantro, and some chili powder.