Creamy Salsa Verde

How, oh how, has it taken this long to share a salsa verde recipe? Apologies times a million, friends. Of all of the staples we’ve shared on this site, this one should have joined its ranks loooooong ago. Because it is absolutely delish.

Creamy Salsa Verde | Dash of Texas

Creamy Salsa Verde | Dash of Texas

Cards on the table, I don’t love all salsa verdes. With something like a tomato-based salsa, I’ll dive in with a chip all day every day – no matter what the recipe. But with a salsa verde, my taste buds are immensely more picky.

Sometimes it can be way too tart or bitter… With too much lime, underripe tomatillos, a heap of cilantro, or just an overall harsh, acidic taste. The answer, as we discovered, is to add a sweet and creamy component to balance that desirably tart flavor of the verde ingredients with a softer, milder taste. And that answer is avocados.

Creamy Salsa Verde | Dash of Texas

Creamy Salsa Verde | Dash of Texas

With that knowledge, perhaps you could consider it a guac/salsa verde hybrid. But the taste is incredibly heavy with tart tomatillos and lime, fully living up to the name we christened it with. And unlike a guacamole, this will keep for a good long while – the acidity of the other ingredients seems to wrap around the avocados, preventing it from turning an odd, murky brown.

The recipe is incredibly simple: tomatillos, jalapenos, avocados, limes, cilantro, salt and pepper. All in a food processor. This recipe makes a heaping bowl, but its usability goes far beyond tortilla chips. We’ve used this salsa verde as a dipping sauce for quesadillas, an enchilada sauce, a side to morning eggs, drizzled on top of piping hot tamales, and as a salad dressing. It’s never a bad idea to simply keep a jar on standby in the refrigerator at alllll times.

Creamy Salsa Verde | Dash of Texas

Creamy Salsa Verde | Dash of Texas

Again, I’m not sure how it’s taken so long to share this recipe…  Long live salsa verde!!!

Creamy Salsa Verde | Dash of Texas

Creamy Salsa Verde
Author: 
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • 28 oz can whole tomatillos
  • 4 jalapenos, roughly chopped with stems removed
  • Juice of 4 limes
  • 1 bunch cilantro leaves, roughly chopped
  • 2 large avocados, pits removed
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
Instructions
  1. Add all of the ingredients to the bowl of a food processor. Blend until smooth and creamy.
  2. Taste test for seasoning needs. Add more salt, pepper, or garlic powder as needed.
Notes
Keep stored in an airtight container in the refrigerator for up to a week.

 

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