Salsa Verde Asada – a delicious recipe with garlic, salt, serrano chiles, TB, TB, avocado. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
1. Roast the tomatillos and the chiles on a heavy skillet or barbeque untill skins are slightly charred and easily peeled. Peel tomatillos and chiles.
2
2. Slice the chiles down the center, removing stems and seeds. Coarsely chop the chiles and tomatillos.
3
3. In the food processor, process the garlic and sea salt.
4
4. Add the tomatillos and chiles and process until you have a fairly smooth sauce.
5
5. Transfer to serving bowl and stir in the avocado, onion and cilantro.
6
This is a chunky salsa. Serve as a dip with tortilla chips or as a sauce with chicken or fish. Adjust the garlic and chiles depending on how spicy you like it. Add a squeeze of lime if you prefer a tarter salsa.
69
kcal
Calories
1
g
Fat
15
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-2 garlic cloves, peeled and coarsely chopped, 1/2 tsp. sea salt, approx. 2 cups small tomatillos, husked and rinsed, 1-2 serrano chiles, and more.
Yes, Salsa Verde Asada falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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