And now, it’s high time you found out too. The bell pepper gives it a bit more of a mellow pepper-ish bite and a bit more body, but you could probably go without. I suggest a 1/2 squeezed lime. * Percent Daily Values are based on a 2000 calorie diet. I first had this salsa when I was on a yoga retreat in Tulum, Mexico and you can bet I made sure the recipe came home with me. This avocado salsa is is just perfect and takes only 5 minutes to make! This avocado salsa is just perfect and takes only 5 minutes to make! Simply toss all of the ingredients in the blender and whirl away. I should know. I’ve heard many a time of recipes that are deemed the magic sauce, the secret sauce, and of course, awesome sauce. I wonder how this would be with lime juice rather than the white vinegar? A delicious twist on your homemade salsa verde, this AH-MAZING Creamy Avocado Tomatillo Salsa will have you stocking up on tortilla chips. Perfect with any and all Mexican food, like chips, tacos, taquitos, burritos, nachos. Healthy, Easy Recipes Your Family Will Love. Just what I was looking for. Hey – you’ve made it this far, and now we’re best friends! I was out of fresh jalapeno, so substituted some that I’d canned and cut back on the vinegar just a bit to compensate. Blend all ingredients on high speed until very smooth. Add salt to taste, if desired. Thankful always for food on my plate and the oppor, Took new pics of my old forever favorite turkey po, There’s hardly a Thanksgiving dinner in America, These super easy 3 ingredient buttery parsley pota, Why is Thanksgiving dinner always so brown? (or my arm, you know, whatever is available!) Delicious recipe, will definitely try it! Keep in an airtight container in the fridge, at least a week. There’s a local place where I always order chicken enchiladas with tomatillo sauce. the only change I made was to use a jalapeno pepper instead of green bell pepper. Because while I’ve made plenty of salsas here on the blog, there’s always room for more. So simple but full of flavor, so easy and perfect to go with almost anything Mexican inspired. Has anyone tried it?? I replaced the green pepper with 4 jalapenos for heat. Required fields are marked *. And I swear you’ll like it better than using lime juice. Required fields are marked *. Yes, you can freeze avocado salsa in a freezer bag or airtight container of your choice. Keep in an airtight container for up to two weeks. Creamy Avocado Salsa Verde This no-cook salsa verde recipe blends creamy avocado with fresh tomatillos, cilantro, green bell pepper and onion for a fresh dip or Mexican food topper. Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats. We tried it on BLTs tonight…WOW! It’s great on tacos, burritos, salads, steak, or chicken. Avocado makes this simple, no-cook salsa verde recipe extra creamy for the perfect tortilla chip dipper or as a Mexican salsa topping for tacos, enchiladas, sandwiches, taquitos, and everything in between. Seriously, FOURTEEN CUPS OF WATER??? Craving more life balance, less stress, and better health? When you sign up to receive new recipes via email. Craving more life balance, less stress, and better health? Note that fresh cilantro is a must for this recipe. The lime juice should prevent the avocado from oxidizing too quickly, but just note that if your salsa verde begins to brown it’s likely still safe to eat. If you make this recipe, please let me know! We send good emails. Hi! Years back when I first went there it was the first time I’d have Tomatillos and now they are my favorite. Naturally Whole30, paleo, and vegan. Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration. Thank you for sharing your recipe. Creamy avocado salsa starts with roasting tomatillos, garlic cloves, serrano peppers, and jalapeños together on a grill, in the broiler, or on the stovetop on a comal (cast iron griddle). Freezer bags are convenient because after they freeze flat, you can stand them up to make extra room. The beauty of this no-cook salsa lies also in the fact that there’s minimal chopping involved. Just what I was looking for, great, creamy, authentic flavor, I loved the recipe I’ll make at home today, thanks for sharing. When I visited, we’d always, always, always treat our whiskey-soaked hangovers to authentic burritos and a plate of salsas at a little taqueria-in-the-wall off Santa Monica and La Brea called Las Ranas. I think this is a typo and should be 1/4 of water – n’est pas? I’m so glad you liked it, Miranda! I also roasted a few serrano peppers for heat. Try it on cheese tortilla tacos, burrito bowls, or whatever other, low carb Mexican dish you’re craving! 1/4 cup water it is! A chile verde sauce without tomatillos. There may be affiliate links in this post of which I receive a small commission. The salsa that used to haunt me, however, was a smooth avocado salsa: not too spicy but with a little kick. She's been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions.

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