Salsa Verde Wavocado Recipes
AVOCADO SALSA VERDE
Avocado Salsa Verde has one of the best flavor-to-effort ratios in all of Mexican cuisine. You'll get incredible flavor from very little effort by using just a few key ingredients.
Provided by Patrick Calhoun | Mexican Please
Time 20m
Number Of Ingredients 7
Steps:
- Pull the husks off the tomatillos and give them a good rinse.
- Cut the stems out of the tomatillos if you want.
- Roast the tomatillos in the oven for 10-15 minutes or until they start to turn army green
- Add tomatillos to a blender or food processor along with ½ onion, 1 garlic clove, 10-12 sprigs cilantro, and ½ of the jalapeno
- Pulse blend and taste for heat level
- If you want more spice add more jalapeno (either ¼ or ½ more)
- Once happy with the heat level, add the avocado to the blender and combine well
- Salt to taste
- Serve immediately
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
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.
Provided by Heidi
Categories sauce
Time 5m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a blender and mix until well blended. Season to taste. Refrigerate for 3-5 days.
Nutrition Facts : Calories 68.32 kcal, Carbohydrate 6.3 g, Protein 1.11 g, Fat 5.19 g, SaturatedFat 0.75 g, Sodium 4.18 mg, Fiber 3.21 g, Sugar 1.74 g, ServingSize 1 serving
SALSA VERDE CON AVOCADO
Spicy Green salsa with avocado twist. We make this salsa every time we grill. This salsa is to topped on grilled steak, chicken, etc.
Provided by roxsand
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil tomatillos and jalapeños until soft and tender.
- Bring all ingredients in blender tomatillos, jalapeños, cilantro, garlic, onion, salt and use the water used for boiling for the 1/4. Put all in blender along with 1/2 of the avocado or whole depends how thick you like it. Start with 1/2 first.
- Blend all ingredients together; add salt if needed or if desire thicker add rest of avocado.
- Top on grilled steak, chops, or chicken.
- Note: Add little more water if needed.
Nutrition Facts : Calories 64.4, Fat 5.2, SaturatedFat 0.7, Sodium 3.2, Carbohydrate 5, Fiber 2.9, Sugar 1.3, Protein 1.1
CREAMY SALSA VERDE
One of my new coworkers, Maria, brought me a zip-top bag of washed and prepped ingredients and told me to just throw it all in a blender. In a matter of seconds, this delicious salsa verde was born! The salsa gets its creaminess from the addition of avocado. For a mild salsa, remove the seeds and membranes from all 3 jalapenos; for extra spicy, leave them all in. I prefer to leave the seeds in only 1 jalapeno.
Provided by France C
Categories Salsa Verde
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 5.1 g, Fat 4.2 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 2 g
SALSA VERDE W/AVOCADO
This is very similar to the green sauce served with tortilla chips at a local Houston area restaurant.
Provided by BasilFreak
Categories Mexican
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Coarsely chop vegetables except avocados. Place all ingredients in a iron skillet with 2 Tablespoons olive oil. Cook until tender.
- Remove from heat.
- Place in a blender and blend well.
- Cut avocados in half remove seed and scoop pulp into the warm mixture. Blend until well mixed. Salt to taste. The avocados will not turn dark because of heating and this will retain its green color for several days in the refrigerator.
- My family and friends love this recipe.
- Being the newbie here I wanted to share something special from my kitchen.
- This can be served warm or cold.
- Hope you enjoy !
Nutrition Facts : Calories 142.8, Fat 11.6, SaturatedFat 1.6, Sodium 5.8, Carbohydrate 10.6, Fiber 5.2, Sugar 4, Protein 2
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