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Salsa Verde

  • Yield: 24 Tbs 1x


Can be frozen


  • 1/2 pounds tomatillos
  • 1/4 medium onion (cut into large chunks)
  • 4 medium jalapeños (stems and seeds removed, cut in half)
  • 4 cloves garlic (peeled)
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1/2 cup cilantro
  • water
  • 1 tbs avocado oil


  1. Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
  2. Add all of the ingredients except the cilantro in a large pot and just enough water to cover.
  3. Bring water and ingredients to a boil and then simmer for 10 minutes.
  4. Blend the cooked ingredients and the cilantro with half the cooking water.
  5. Reserve remainder cooking water and use if needed for desired consistency.
  6. In a large pot, heat about the oil until hot.
  7. Pour the blended salsa back into the pot with the hot cooking oil.
  8. Reduce the heat and simmer for 20 minutes.
  9. Taste and adjust seasoning and liquid as desired.



  • Category: Relish/Condiment


  • Serving Size: 2 Tbs
  • Calories: 20
  • Fat: 1.41 g
  • Carbohydrates: 1.85 g
  • Protein: 0.32 g
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