Spicy Salsa Verde

By AzWench

Ingredients

• 4 large tomatillos, husked and rinsed
• 2-3 serrano peppers
• 3 green onions, trimmed
• 2 cloves garlic
• 1/2 C water
• 3/4 tsp sea or kosher salt
• 1/4 tsp ground cumin
• 1/4 C cilantro leaves
• 1/2 large avocado, pitted

Preparation

Step 1

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