Southwest Arizona is known as "America's winter salad bowl." While much of the country is experiencing cold weather and snow, farms around Yuma ship lettuce to the rest of the country. Good thing! This delicious salsa calls for two cups of the green stuff - and thanks to Arizona, you can enjoy it all year.

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Servings:
7
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Ingredients

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Directions

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  • Line a sheet pan with foil.

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  • Discard husk and rinse tomatillos. Slice tomatillos in half and place flesh side up on sheet pan.

  • Add onion, jalapeno and garlic to sheet pan.

  • Broil on high on top rack for 7-10 minutes or until vegetables are charred. Rotate the jalapeno and onion at five minutes.

  • Remove vegetables from oven and let cool. Scrape charred skin off of the jalapeno pepper and discard along with the stem.

  • Put tomatillos, onion, jalapeno, garlic, lettuce, avocado, cilantro, salt, water and lime juice into a food processor fitted with a chopper blade. Puree until smooth and creamy.

  • Serve with your favorite corn chips.

Tips

Recipe provided by Chef Stephanie Green, R.D.N

Nutrition Facts

60 calories; fat 4.5g; saturated fat 0.5g; carbohydrates 6g; insoluble fiber 3g; protein 1g; sodium 280mg.
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