Whole Food, Plant-Based Recipe Salsa Verde

Ingredients

• 7-8 tomatillos, husks removed
  

• 1 poblano pepper, cut in half, seeds and stem removed
  
• 1 small onion, skin removed, cut into quarters
  
• 1 small jalapeño, sliced in half, seeded and ribs removed
  
• 3 garlic cloves
  
• 2 T lime juice
  
• ¼ cup water, or more for consistency
  
• ½ cup cilantro
  
• ½ avocado (optional, adds creaminess)

Instructions

1. Preheat the oven to 425°F.
2. Line a sheet pan with parchment or silpat mat.
3. Place the tomatillos, poblano peppers (flesh side down), onion, jalapeño, and garlic on the
sheet pan. Roast for about 20 minutes, turning the vegetables once. The veggies will be
charring and soft when ready. Set aside until cool enough.
4. In a food processor, combine tomatillos, poblano, jalapeño and onion. Peel the garlic and
add to the food processor as well. Pulse the mixture until a coarse purée forms with no big
chunks.
5. Add lime juice, cilantro and a little water for desired consistency. Note that salsa thickens as
it chills.
6. For creamy salsa verde, add ½ an avocado to cooled salsa and blend.
7. Store in an airtight container for about 5-7 days.