In a house full of boys (and snacks that disappear faster than I can buy them), this green salsa is one of the few things that never lasts more than a day or two. I’ve been making it for years—tweaked it to perfection—and it’s now a must-have in our fridge. It goes on eggs, tacos, quesadillas, chips, street tacos, you name it. When it’s gone? Chaos.
Green salsa ingredients
8-10 medium green tomatillos
9 serrano peppers
1 jalapeno
Juice from 1 large lime
½ bunch of cilantro
3 garlic cloves
½ an onion
3 tbsp avocado oil
2 tbsp of chicken bouillon (add more or less to your liking)
Wash and dry all vegetables first!
How to Make it-
Add your oil to a frying pan
Add your green tomatillos, char on all sides, remove when they turn a darker green, throw them into your blender
Add your Serrano and Jalapeno peppers and char on all sides, remove and combine in the blender
Add your onion and garlic cloves to the oil and cook for 2-3 minutes or until onions are slightly translucent.
Combine all ingredients into the blender and blend on high until well blended.
This salsa is HOT, you can reduce the heat by using less Serrano peppers. For a mild salsa 3-4 Serrano peppers will be sufficient.