CREAMY SALSA VERDE
This simple yet delightful recipe for Creamy Salsa Verde will leave your guests asking for more. Tailor the spice to your liking and elevate the taste of this salsa by first grilling your tomatillos, Serrano chilies, and Vidalia onion until tender and charred.Ingredients
Serves about 2 cups (500 ml)
10 medium sized tomatillos, husked, rinsed and roughly chopped
2 Serrano chilies, stemmed and roughly chopped, keeping seeds
1 garlic clove
¼ cup (60 ml) chopped Vidalia onion
½ cup (125 ml) cilantro leaves and tender stems
1 avocado, halved, pitted and peeled
2 tbsp (30 ml) lime juice
kosher salt, to taste
Instructions
- In a blender place tomatillos, chilies, garlic and onion. Pulse until tomatillos break down and mixture is still slightly chunky. Add cilantro, avocado, lime juice and a pinch of salt. Pulse again until salsa is well combined, creamy but still has some texture. Season to taste with additional salt. Transfer to a serving bowl and refrigerate until ready to serve. Best served same day it is made.
- Note: If your grill is on you could add an extra dimension to this salsa by tossing whole tomatillos, Serrano chilies and a quarter Vidalia onion in a little vegetable oil and grilling until tender and charred. Let cool before making salsa.