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Recipe courtesy here, photo here

Prep Time: 15 min
Cook Time: 2 hr 20 min
Yields: 12 to 14 servings

Ingredients

  • 1 pound of 1″ size tomatillos, husked, rinsed, and quartered
  • 1 bunch fresh cilantro (about 2 ounces by weight after trimming the stems), rinsed, and roughly chopped
  • 2 1/2 limes, squeezed
  • 9 cloves of garlic
  • 1 small white onion, chopped
  • 2 good size green jalapeno peppers (makes a medium spicy salsa), stemmed, and chopped
  • 2 avocados, sliced
  • 1 1/2 cups water depending on the viscosity desired
  • 1/2 tsp. cumin (or to taste)
  • 2 1/2 tsp. salt (or to taste)
  • 1/2 tsp. black pepper (or to taste)

Directions

1. Combine all ingredients in a food processor or blender, except for the cumin, salt, and black pepper.

2. Blend until a smooth texture is achieved.

3. Add spices and mix thoroughly.

4. Adjust spice levels to your liking.

5. This recipe yields a little under a quart of salsa. Refrigerate what you don’t eat right away.

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