banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Salsa Verde

    Share

    Salsa Verde

    The avocado gives this classic Mexican salsa extra creaminess and richness, while the pumpkin seeds provide toasty flavour and some texture.

    Advertisement

    1/2 cup (125 mL) shelled pumpkin seeds (pepitas)
    6 fresh or canned tomatillos, husked 
    1 ripe avocado, skin and pit removed 
    1 cup (250 mL) cilantro 
    1 jalapeno or serrano pepper, seeded and finely chopped
    2 garlic cloves, finely chopped 
    1 shallot, minced
    Juice of 1/2 lime 
    1/4 tsp (1 mL) sea salt, divided

    Heat heavy skillet, such as cast iron, over medium heat. Add pumpkin seeds and cook, stirring often, until golden and beginning to pop. Be careful not to burn the seeds.

    Remove seeds from heat and let cool. Once cool, grind into coarse powder using food processor or spice grinder. You can also very finely chop seeds with sharp knife.

    Combine ground seeds with remaining ingredients in blender or food processor and blend until well combined but not completely smooth. If needed, add water a tablespoon at a time to help with blending.

    Serves 8.

    Each serving contains: 102 calories; 3 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 7 g total carbohydrates (2 g sugars, 3 g fibre); 78 mg sodium

    source: "Taco Party", alive #376, May 2013

    Advertisement

    Salsa Verde

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »