Modified Kalyn's Kitchen Salsa Verde

Submitted by Chef Grimwulff

"Original recipe came from Kalyn's Kitchen, i modified it for personal taste and ingredients.. this works well on almost any dish or just as a salsa dip."

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 2 cups
• Serves: 4

ingredients

• 6 -8 tomatillos, quartered or 4 large green tomatoes, could be substituted
• 1⁄2 large onion (peeled and quartered)
• 2 -3 jalapenos or 1 large anaheim chili, if you prefer milder
• 1 teaspoon garlic (minced or pureed)
• 1 teaspoon sea salt
• 2 tablespoons fresh lime juice (or more, to taste)
• 1 1⁄2 tablespoons extra virgin olive oil
• 1 bunch fresh cilantro (washed and spun dry)
• 1⁄2 bunch fresh parsley (washed and spun dry)
• 3 small avocados (quartered and scooped)
• sea salt (to taste)
• white pepper (to taste)

directions

1. Wash tomatillos, then cut in quarters. Place in blender.
2. Peel and quarter 1/2 of large onion. Place in blender.
3. De-seed and de-vein jalapenos (remove any white flesh). cut into smaller pieces. Place in blender.
4. Add garlic, sea salt, lime juice, and olive oil to blender.
5. Add washed and spun dried cilantro and parsley.
6. Grind Blender.
7. Add quartered avocados, and Blend again.
8. Taste test and then season to taste with more sea salt and ground white pepper if desired .
9. Can be served immediately, or refrigerate.