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.
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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