By Rebekah Metzler
Tomatillo Avocado Salsa
7 steps
Prep:5minCook:25min
Never buy salsa again! So much flavor, and easy to freeze for later!
Makes 6 cups.
Updated at: Thu, 17 Aug 2023 04:00:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
3
Low
Nutrition per serving
Calories97.1 kcal (5%)
Total Fat7.8 g (11%)
Carbs7.3 g (3%)
Sugars1.9 g (2%)
Protein1.4 g (3%)
Sodium935.6 mg (47%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
Instructions
Step 1
Set oven to roast at 400⁰.
Step 2
Cut onion into quarters. Add onion, tomatillos, and Serrano to a cast iron or oven proof pan.
Cast Iron SkilletStep 3
Toss with a drizzle of olive oil, salt and pepper. Put in oven for about 20 minutes. Look for a nice browning tomatillos.
Step 4
Chop cilantro, including the stems, and add to a blender with 2 tbsp olive oil and garlic. Blend well.
Step 5
Add everything from cast iron to your cilantro in the blender. Blend until smooth.
Step 6
Add cumin, salt, pepper, oregano and avocados to blender. Blend until smooth.
Step 7
Enjoy! Once cooled you can freeze it if you aren't ready to use it. Lasts about 1-2 weeks in refrigerator.
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