Avocado Salsa

This salsa is great served as a dip, alongside veggies or pork rinds. It's also awesome as a topping for tacos, salads, or even eggs!

​
Servings: 6
Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes

Ingredients

  • avocado oil spray (or olive oil cooking spray)
  • 4 tomatillos
  • 1 avocado
  • 1/4 medium onion, chopped (~60g)
  • Juice from 1/2 a lime
  • 1 jalapeño, seeds removed and chopped
​                  (I only use a quarter of it, but you can use more if you want to add more heat to your salsa)
  • 1/2 bunch cilantro (~15g)
  • 1/2 tsp salt
  • 1/8 tsp cumin

Directions

  1. Preheat oven to 400°F and line a baking sheet with tin foil.
  2. Remove husks from tomatillos and wash.
  3. Cut each tomatillo in half horizontally and place on prepared baking sheet with skin facing up.
  4. Spray the tomatillo halves with a bit of avocado spray and roast in oven for 20 minutes, or until the skin starts to brown and blister. Remove from oven and let cool.
  5. Add the roasted tomatillos and all the remaining ingredients to a blender or food processor. Blend until completely smooth.​ (You can vary the amount of jalapeño you use to suit your heat preference. I don't like mine too spicy so I only use about a quarter of it.)
  6. Store in an airtight container in the fridge for up to 4 or 5 days.

Nutrition

(2 tablespoons)
​Calories: 30 kcal
Fat: 2g
Total Carbs: 3g
Net Carbs: 1g
Fiber: 2g
Protein: 0g