Preheat oven to 400. Arrange tomatillos and jalapeno, cut sides down, on a rimmed baking pan. Add garlic; drizzle with oil. Roast 8 to 10 minutes or until tomatillos are fork-tender; cool.
Salsa Verde + Guacamole = The best party dip. Ever.
Servings and Ingredients
|4||medium tomatillos, husked and halved, about 8-oz.|
|1||jalapeno pepper, seeded and halved lengthwise|
|2 clove(s)||garlic, peeled|
|1 tbsp.||Gustare Vita olive oil|
|2||avocados, peeled and pitted, plus additional sliced for garnish|
|¼ c.||Hy-Vee Short Cuts chopped white onions|
|¼ c.||fresh cilantro, plus additional for garnish|
|1 tbsp.||fresh lime juice|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee ground cumin|
Things To Grab
- Rimmed baking pan
- Food processor
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Transfer cooled tomatillo mixture to a food processor. Add avocados, onions, cilantro, lime juice, salt, and cumin. Cover and process until well-combined. Transfer to a serving bowl. If desired, garnish with fresh avocado slices and fresh cilantro leaves.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrates: 2g
- Protein: 0g
Hy-Vee Seasons May 2020