🫑 Salsa Verde

Ingredients

• 380 g Tomatillos
• 90 g or 1/2 a small Onion
• 30 g or 5-6 cloves Garlic
• 10g or 1 Serano chili
• 40 g or 1 Jalapeño
• 1/2 teaspoon Oregano
• 6 g Chicken Bullion Powder
• 20 g Lime juice (about 1/2 a lime)
• 25 g Cilantro

Method

1. Preheat the oven on the broil settings. Peel the tomatillos and onion and place on a sheet pan along with the serrano, jalapeño, and garlic cloves still in their paper.
2. Roast the veggies under the broiler until they have picked up some nice char, about 10 minutes. You’ll need to remove the garlic cloves from the oven a few minutes before the rest of the veggies or else they’ll burn.
3. Place all of the roasted veggies in a blender along with the remaining ingredients and blend on high until smooth. Season to taste with salt.
4. Optionally, you can add 1/2 a large avocado before blending for a slightly creamy salsa.

Notes

This salsa is a must for taco nights in our house. Goes with most tacos and is great with tortilla chips.

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