Tomatillo Salsa (Edit recipe)

We LOVE salsa! Red, green, hot, mild, zesty, chunky, smooth…all sorts!!! So many different types to enjoy! We dip in it with our home fried plantain chips, pour it all over tacos, tostones, taco salads, eggs…yep, you get the idea! We enjoy it on LOTS of things. A friend of mine recently brought a tomatillo salsa to a church event we were attending and it was soooo amazing! I asked her if she would share the recipe with me, which she did. I knew that I had to adapt it with a few real ingredients so we could enjoy it without any nagging tummy issues. After a couple tries, I think we’ve hit all the right flavor profiles! It’s smooth, yet tangy and depending on how much heat you add, can really make your nose run!! Dare you not to want to put it on everything!!!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	41
Fat:	3 g
Carbohydrates:	8 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	468 mg
Fiber:	4 g
Sugars:	4 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 10-12

Ingredients

4-5 Tomatillo, leafy skins removed, washed & roughly chopped
3-4 Jalapeño, roughly chopped (remove veins and seeds for less heat)
2.5 tsp Redmond Real Salt
2 Avocado, ripe, roughly chopped
1/3 cup distilled White Vinegar
1/4 cup White Onion, roughly chopped
Cilantro, a handful
3 cloves Garlic
1/8 cup Avocado Oil, (olive oil could also be used)
1/2 tsp Chipotle Powder
5-6 Lime, juiced
1/2 Lemon, juiced

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Toss everything into a blender or food processor…blend until everything is well combined! Taste and adjust salt if necessary.
Grab some plantain chips and dip away and/or use on eggs, grilled meats, roasted potatoes etc!! Or maybe even just a spoon and slurp away…it’s that good!!!

Notes

If you want it REALLY spicy…don’t remove the veins and seeds of the jalapeños – this will give it a great kick. Which we like…well most of us anyways. Maybe start with just adding the seeds and veins from 1 of the jalapeños and go from there. You could also omit the chipotle chili powder, however this gives it a smokey flavor that we enjoy!