Salsa Cremosa

5 from 1 vote

Prep Time: 10

Cook Time: 20

Total Time: 30

Author: Susan

Calories: 36kcal

Servings: people

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Salsa Cremosa is a creamy, spicy, delicious green salsa that tastes amazing with tortilla chips, pita chips, or your favorite burrito bowl.

Pre-heat oven to 450℉ (232 ℃)
Peel outer papery covering of 1 head garlic, leaving the individual cloves attached to the base. Chop off a small amount of the top of the garlic to expose each bulb. There no need (or way!) to remove the covering of the individual cloves; we'll do that later.
Remove the seeds and "ribs" from the 6-8 jalapeño peppers. If you would like, reserve some of the seeds to add additional heat to the salsa.
Line a baking sheet with parchment paper. Place tomatillos, peppers, garlic, and quartered 1 yellow onion on top, and roast in oven for 25 minutes. Rotate halfway through.
Allow the roasted garlic to cool enough that you can touch it without burning your skin. Using your fingers or a small knife or fork, squeeze or pry each clove out of its covering.
Place tomatillos, peppers, garlic, and onion in a blender. Add chopped cilantro (pick out the stems if you can), and squeeze in the juice from 1 lime. Add 1 teaspoon salt, and 1 tablespoon avocado oil. Blend until smooth and creamy. If to achieve consistency, add more avocado oil and/or more lime juice.

The ingredients for this salsa are very much "to taste". If you've never made salsa before, start with the recommended amounts. If you know you prefer it spicier, you can add the reserved jalapeño seeds or additional jalapeños. If you prefer more /less garlic or onion flavor, you can also adjust those.