I spent the last week in Dallas, Texas for the AT&T Byron Nelson golf tournament where Tex-Mex could easily be a major food group, and I am not complaining! Fresh salsas, guacamole, and fajitas are staples when in the Lonestar state. Some dear friends introduced us to a delicious Tex-Mex restaurant called Mesero, and I fell in love with all of their salsas, but specifically their salsa verde. I became determined to re-create a similar recipe! With fresh ingredients like tomatillos, cilantro and lime, this recipe is perfect for summer!
Tomatillos are native to Mexico, green in color, and grow in a papery husk, which must be removed before using.
Serve this salsa verde as a dipping sauce for grilled shrimp or chicken or with tortilla chips for an easy appetizer!
I recommend serving it with Siete Lime tortilla chips, which are grain free tortilla chips made with clean ingredients like cassava flour and avocado oil. Cassava is a root vegetable that is rich in minerals; don’t worry, I had to look it up too! The texture of these tortilla chips is light and airy with just the right amount of crisp! I find Siete products at Whole Foods!
Juice of ½ lime
1 serrano pepper (or jalapeño for a milder version)
¼ of medium onion, chopped
¼ cup cilantro
1 clove garlic
½ avocado, diced
Salt to taste
Husk and rinse tomatillos.
Set oven to broil.
Line baking sheet with aluminum foil and place tomatillos on top.
Roast on each side for 5 minutes.
Combine all ingredients, except avocado, in a food processor or blender.
Pulse until desired texture is reached.
Add avocado and enjoy!
*The roasting step can be eliminated. Roasted or raw, this recipe is equally as good!
Always finding joy,