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Creamy Salsa Verde

Creamy Salsa Verde


  • 28 oz can whole tomatillos
  • 4 jalapenos roughly chopped with stems removed
  • Juice of 4 limes
  • 1 bunch cilantro leaves roughly chopped
  • 2 large avocados pits removed
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


  • Add all of the ingredients to the bowl of a food processor. Blend until smooth and creamy.
  • Taste test for seasoning needs. Add more salt, pepper, or garlic powder as needed.


  • Keep stored in an airtight container in the refrigerator for up to a week.