Thursday, July 18, 2013

Creamy Salsa Verde (Vegetarian/Vegan)

I've made salsa verde from scratch before, and I absolutely LOVE it. To me, there's NOTHING better on an authentic taco. I could even eat salsa verde as a dip with tortilla chips, but it's a bit thin and runny for that. I've even bought the storebought stuff, for my beloved pork chili verde - it was that recipe that made me want MORE chili verde as a side dish, but with a slight twist...

This version of salsa verde is every bit as tasty, but has a much creamier consistency. It works GREAT on tacos, grilled skirt steaks, and alone with chips. The secret? Avocado! It's creamy and healthy (yes, it has fat, but it's the GOOD kind), and even guacamole haters (like the BF; he HATES avocado) will enjoy it!

 Oh yeah, all of these ingredients? They cost me under $2.50 at Mi Pueblo (except for the honey and salt). SCORE!

Creamy Salsa Verde

1 ripe avocado
4 tomatillos, husked, rinsed and roughly chopped
2 cloves garlic, chopped
1/2 white onion, chopped
1/2 jalapeno, seeds removed and chopped
3 Tbsp chopped cilantro
Juice of 1 lime
1 Tbsp honey (use agave nectar for vegan)

Open the avocado, remove the pit, and scoop out the flesh. Add to a food processor. 

Add the tomatillos, garlic, onion, jalapeno and cilantro.

Add the lime juice, honey/agave nectar and a pinch of salt. 

Pulse until combined. 

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