California has a rich hispanic culture and Mexican food is very popular in our state. Mexican food usually packs some heat and has a very robust flavor profile. Chili peppers of all kinds, whether red or green, are a very common ingredient in Mexican cuisine.
Almost any Mexican Taqueria serving up good quality, flavor packed food will have various salsas to serve alongside any meal. One of the wonderful things about eating a meal at a Mexican restaurant is starting the meal with a serving of chips and salsa and a refreshing Margarita.
Start your next Mexican meal at home with a refreshing Beer-ga-rita. This easy recipe will get a glass in your hands in just a few minutes! Click here for the recipe.
Red, tomato based salsa’s are the most common. If you want to give making your own salsa a try I highly recommend this easy to make salsa recipe. It’s better than most salsas served at restaurants and beats any salsa on the grocery store shelves, hands down! I make it regularly and use it on almost everything! It’s great with scrambled eggs, in a breakfast burrito, drizzled on fried potatoes, served on a taco, burrito, nachos, and of course it’s perfect with a big bowl of tortilla chips!!! It makes anything it touches…oh…so…good!
But today I want to focus on a green salsa; a salsa verde. Typically a salsa verde has less heat than a red salsa. What is so lovely about this recipe is you can easily adjust the heat by reducing the amount of Jalapeño peppers used.
We love things on the spicier side, but the cool creaminess from the avocado cuts the intensity of the heat significantly, resulting in a rich, smooth, creamy salsa with just a hint of heat and a lovely tartness from the pickled Jalapeño peppers.
You won’t believe how easy it is to make!!!
Place all ingredients except olive oil in a mixing bowl.
Place all ingredients in a regular blender to make this salsa verde if you don’t have an immersion blender.
Process with an immersion blender until smooth.
With immersion blender running, slowly pour in olive oil until it is completely blended into the salsa.
Taste and season with additonal salt if needed.
Refrigerate and store in an airtight container. The salsa will last for up to a week in the fridge.
That’s it! I guarantee this salsa won’t last for very long in your fridge! It will be long gone before a week is up! It’s delicious on just about everything!!!
Creamy Avocado Salsa Verde
Equipment
- immersion blender
Ingredients
- 12 oz pickled jalapeno peppers, do not drain
- 1 medium onion, chopped
- 2 avocados, diced
- ½ cup cilantro, chopped
- 2 limes, juiced
- ½ tsp cumin
- 1 tsp salt
- ⅓ cup olive oil
Instructions
- Place all ingredients except olive oil in a mixing bowl.
- Process with an immersion blender until smooth.
- With immersion blender running, slowly pour olive oil, in a thin stream, until it is completely blended into the salsa and mixture is smooth and creamy.
- Taste and season with additional salt if needed.
- Refrigerate and store in an airtight container for up to a week.
Did You Make This?
Snap a pic and hashtag it #naturewayblog — I love to see your creations! Don’t forget to comment and leave a review, or tag me on Instagram, Facebook, and Twitter!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial for you, my readers. And don’t forget to subscribe so you never miss out on all the latest that’s happening here at Nature Way. Thank you!