I have a serious thing for salsas- I love to our them on almost any kind of food, sip chips and veggies in them- and sometimes even just eat them with a spoon. There are so many amazing combinations of salsas, and I rarely find one that I have a huge preference over. Except this Creamy Mexican Green Salsa.
I love this salsa because it’s super creamy- but also dairy free. It’s spicy, but not too spicy, tangy but not too tangy, and pairs well with everything from chips to tacos. Lately I’ve been using it on my turkey cheddar sandwich in place of mayo. Yum.
The other reason that I love this salsa? It’s EASY! I almost always have the ingredients in my kitchen, and the stores really well in the refrigerator for at least a week. I modified this recipe from that of Flan and Apple Pie, hers was a bit too acidic for me so I adjusted some measurements and added some sugar.
Creamy Mexican Green Salsa
Yield- about 2 cups
- 1 avocado
- 1 small bunch cilantro
- 1 small green tomatillo
- 1 small white onion
- 1 small jalapeño or serrano pepper
- 1/2 TB salt
- 1/2 TB sugar
- 1 lime
- 1/4 cup water
Scoop the avocado out of it’s skin. Halve the onion, tomatillo and jalapeño. Juice the lime. I usually cut the very bottom stalks of the cilantro off, about 3 inches. Put everything in the blender and blend until desired texture is reached (I like it nice and smooth). Add additional water if needed. I sometimes have to adjust the salt and sugar to taste- the sugar balances out the acidity of the tomatillo and the salt brings out the flavor of the peppers. If I’m in a pinch, I have also substituted red pepper flakes for the peppers. ¡Buen provecho!