Spicy Salsa Verde

Spicy Salsa Verde

Photo by Gayle H.

  • Prep Time


  • Total Time


  • Servings



  • 4

    large tomatillos, husked and rinsed

  • 2-3

    serrano peppers

  • 3

    green onions, trimmed

  • 2

    cloves garlic

  • ½

    C water

  • ¾

    tsp sea or kosher salt

  • ¼

    tsp ground cumin

  • ¼

    C cilantro leaves

  • ½

    large avocado, pitted


Heat a cast iron skillet over low-medium heat. Add tomatillos, serrano peppers, green onions and garlic to skillet. Pan roast vegetables until skins begin to blister and turn brown; rotate and roast vegetables evenly. Remove from heat and allow vegetables to sit and soften for 15 minutes. Trim tops of serrano peppers (seed and remove membranes for a milder salsa). Add water, salt, cumin and roasted ingredients to FourSide Jar and secure lid. Select “Batters”. Add cilantro and avocado flesh to jar and secure lid. Press “Pulse” 8-12 times or until desired texture is reached. To prepare in WildSide Jar, double the recipe and then follow instructions above. Servings 9 Serving Size ¼ cup Calories 25 Fat 1.5 g Saturated Fat 0 g Cholesterol 0 mg Sodium 160 mg Carbohydrates 3 g Fiber 1 g Sugar 1 g Protein < 1 g


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