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How to make creamy tomatillo salsa

La Revolucion in Louisville, Co. Makes a killer Carnitas tacos with Tomatillo Salsa. They would not give up the recipe, so here's my version. Enjoy!

11
STEPS
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Saut\u00e9 the tomatillos,jalape\u00f1o, and garlic in olive oil until soft, about ten to 15 minutes

Sauté the tomatillos,jalapeño, and garlic in olive oil until soft, about ten to 15 minutes

Add Cilantro, avocados, and green onion to food processor, or blender.

Add Cilantro, avocados, and green onion to food processor, or blender.

When the tomatillos are done cooking, let the mixture cool for 15 minutes add add to food processor.  Blend until smooth, adding salt and lime juice to taste.

When the tomatillos are done cooking, let the mixture cool for 15 minutes add add to food processor. Blend until smooth, adding salt and lime juice to taste.

There you have it, serve with tortilla chips or use to top tacos.  Store the salsa in an airtight container in the fridge for up to three days (if it lasts that long.)

There you have it, serve with tortilla chips or use to top tacos. Store the salsa in an airtight container in the fridge for up to three days (if it lasts that long.)

  • 5.0 Tomatillo, medium
  • 1.0 Jalapeno, large
  • 1.0 Garlic clove
  • 1.0Tbsp Olive oil
  • 25.0 Cilantro stems
  • 5.0 Green onions
  • 2.0 Avocados
  • 1.0 Lime, juiced
  • 1.0 Salt, to taste