Roasted Tomatillo and Avocado Salsa
Roasted tomatillos, peppers and onions blended with avocado for an amazing pop of flavor
Servings: 12
Calories: 75kcal
Cost: $12
Equipment
- Baking Sheet
- Oven
- Food Processor or Blender
Ingredients
- ½ pound Tomatillos, husked and halved
- 1 small Jalapeno, Seeds and membrane removed. 1 large for a spicier taste
- 3 clove Garlic cloves
- ½ small Red bell pepper, seeds removed and halved
- ¼ cup Onion, slices
- 3 large Avocados, pits removed
- 1 tbsp Avocado Oil
- ¼ cup Cilantro, fresh, stems removed
- ½ tsp Cumin
- ½ tsp Mexican Oregano
- 1 tbsp Lime juice
- 1 tsp Salt, more to taste
- 1 tsp Fresh cracked pepper
Instructions
- Preheat oven to 450°F
- Line a baking sheet pan with parchment paper or foil. Spritz with oil to coat.
- Arrange tomatillos, red bell pepper, onion, jalpeno, and garlic cloves on the sheet pan. Group each together to easily remove in batches as they reached completion.
- Roast for 15-30 minutes. Checking frequently as garlic and onions will finish before peppers and tomatillos
- Cool all roasted ingredients for 10 minutes before adding to food processor with the S-blade affixed.
- Add ½ tbsp of lime juice with all ingredients listed and pulse until creamy. Taste before adding additional salt, pepper or lime juice
- Serve with your favorite keto tortilla chip or yellow bell peppers. Tastes great on top of chicken.
Notes
Per 2 tbsp -
75 Calories | 4.3g Total/1.6g Net Carb | 6.7g Fat | .9g Protein
Picture served with Egg Life tortilla chips.
