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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Salsa Verde + Guacamole = The best party dip. Ever.
Servings and Ingredients
Ingredients
Serves 32
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
Hyvee Culinary Expert Tip
Chile 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.
Nutrition facts
Servings
25 Calories per serving
2 tbsp.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrates: 2g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%