Tomatillo Green Chili Salsa

Ingredients

Vegetables

• 5-8 tomatillos, husked and rinsed

• 2 to 3 jalapeños (remove seeds for less heat)

• 3-4 Serrano peppers

• ½ white onion

• 6 garlic cloves FRESH

• ½ cup fresh cilantro

• Juice of 2 limes

• 2 Avocados (optional- makes it creamier!)

Seasonings

• 1 tsp kosher salt, or to taste

• ½ tsp black pepper

• 3 tbs Mexican chicken bouillon powder, widely known as caldo de pollo powder

• ½ tsp garlic powder (optional)

Directions

1. Get a skillet HOT- We need a good char.

2. Add 2-3 tablespoons of avocado oil then add peppers, tomatillos, white onion until all sides are “burnt”.

3. Theres going to be a lot of oil sizzling so I like to put a piece of aluminum foil over so avoid a mess

4. Let vegetables cool for 5 to 10 minutes. (if you are impatient and stick them directly in your blender- its explodes… don’t ask how I know this).

5. Add roasted vegetables, garlic cloves, avocado, cilantro, lime juice, salt, pepper, and garlic powder to a food processor or blender.

6. Pulse 10 to 15 times for a chunky salsa or blend until smooth, depending on your preference…. I prefer smoooth

7. Taste and adjust salt. pepper or lime juice as needed.

8. Refrigerate for at least 30 minutes before serving for the best flavor.

Serving Ideas

• My roommate Dan, has this every morning on ground beef, shredded hashbrowns, 2 over easy eggs and shredded cheese!

• Tacos

• Burritos

• Eggs

• Grilled chicken

• Carne asada

• Enchiladas

Storage

• Refrigerate in an airtight container for up to 1 week.

• Freeze for up to 3 months.

Tips

• If you accidentally make it too spicy (which I have done a few times) or if you want to add protein you can add a ½ cup of cottage cheese.. I promise you cant tell!