Cilantro Microgreen Salsa Verde
Ingredients:
- 6 tomatillos, husked and rinsed
- 1 jalapeño, halved and seeded
- 2 cloves garlic
- Juice of 1 lime, 1/4 tsp salt
- 2 large handfuls cilantro microgreens
Directions:
- Broil tomatillos and jalapeño on a baking sheet 5–7 minutes until charred and soft. Let cool.
- Add tomatillos, jalapeño, garlic, lime juice, and salt to a blender.
- Add cilantro microgreens to the blender.
- Blend until smooth. Taste and adjust seasoning.
- Serve with tortilla chips, tacos, or grilled meats. Keeps in the fridge up to 5 days.
Enjoy!
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