Creamy Avocado Salsa Verde
The origins of salsa verde trace back to Mexico, where it has been a staple in Mexican cuisine for centuries. Traditionally made with tomatillos, chili peppers, and cilantro, salsa verde has evolved over time, with variations emerging to suit different tastes and ingredients available. The incorporation of avocados into salsa verde is a modern twist, blending two beloved elements of Mexican culinary heritage. This fusion not only enhances the nutritional profile, adding healthy fats and vitamins from the avocado, but also creates a richer, creamier texture that has gained popularity in kitchens worldwide.
Equipment
- Blender or food processor
- Measuring cups and spoons
Ingredients
- 2 cups tomatillo salsa (I like Herdez brand)
- ½ cup sour cream (Can substitute Greek yogurt)
- 2 avocados
- 1 fresh jalapeno (Optional, Remove seeds for less heat)
- ½ cup fresh cilantro (Optional, just use a good bunch worth)
- 2 tsp lime juice (Optional)
Instructions
- Add all of the ingredients to a blender or food processor and puree.
- Chill for at least an hour. Serve with tortilla chips for dipping, or serve with your favorite Mexican dish.
Notes
If you want to make it all from scratch, you can use fresh tomatillos instead of premade salsa. Simply use enough to make a couple cups worth, approximately 4 good sized ones. Peel off the husk, cut into chunks, and roast under your broiler until they have a little char. You can also roast a peeled onion and jalapeno at the same time to give them extra flavor.
If the dip is not creamy enough, add a little more sour cream.
If it's too thick, add a little more salsa (or water if you don't have any more salsa).