Can you believe we are already in the middle of March? You know what that means- St. Patricks day will be sneaking up next week!! Trying to avoid a sugar overload but still have some fun with some green festive snacks? Look no further! Plus this recipe has the adorable factor when it comes to holiday flair- who can resist chips and salsa by the way? My weakness for sure!!!
Supplies for chips
Garden Spinach tortilla wraps
Shamrock cookie cutter
First turn your oven on to 350 F and then start cutting your tortillas into shamrocks with your cookie cutter….
Next drizzle with olive oil so the shamrocks are lightly coated
A dash of salt and then pop them in the oven to bake at 350 for ten minutes…
In the mean time let’s get the salsa ready! This recipe will make about 3 cups or so….
Supplies for Salsa
1.5 lbs Tomatillos
1 Jalapeno (I removed seed but you could keep the heat)
1/2 cup Cilantro
1/2 one onion
3 Garlic cloves
2 tablespoons limes juice
1 teaspoon olive oil
First cut up your onion and drizzle olive oil
Next remove tomatillo husks and then add tomatillos, jalapeño and garlic to pan. I added a little more olive oil…
Saute on high heat so the veggies will begin to caramelize, toss and cook for about 5 to 7 minutes
Now it’s time to blend the cilantro and lime juice to the cooked mixture….this may be more than one blender load
Time to nibble!!