Green Chile Creamy Avocado Salsa Food

CREAMY AVOCADO SALSA VERDE

Creamy Avocado Salsa Verde image

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

Ingredients

4 tomatillos (, roughly chopped)
1 avocado (, seeded, peeled and roughly chopped)
1 lime (, juiced)
1/3 cup fresh cilantro (, roughly chopped)
1/4 cup green bell pepper (, roughly chopped)
1/4 cup white onion (, roughly chopped)
1/4 cup water
kosher salt (, to taste)

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

CREAMY AVOCADO SALSA

Creamy Avocado Salsa image

This amazing Creamy Avocado Salsa recipe is easy to make in just 5 minutes! It's vegan, gluten free & perfect for tacos or a delicious dip for chips!

Provided by Whitney Bond

Categories Appetizer Side Dish Snack

Time 5m

Number Of Ingredients 12

Ingredients

2 ripe avocados (peeled and pitted)
2 tbsp lime juice
2 cloves garlic (chopped)
½ cup red onion (large dice)
1 serrano chili (seeded and diced)
1 jalapeño (seeded and diced)
¼ cup fresh cilantro
2 tbsp avocado oil (or olive oil)
2 oz diced green chilies
1 tsp ground cumin
1 tsp salt
1 tsp crushed red pepper

Steps:

Add all of the ingredients to a blender or food processor and puree.
Serve with chips for dipping or serve with your favorite Mexican dish.

Nutrition Facts : Calories 242 kcal, Carbohydrate 13 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 601 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

CREAMY SALSA VERDE

Creamy Salsa Verde image

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

Ingredients

¾ pound tomatillos, husked and rinsed
3 medium jalapenos, halved lengthwise
1 medium ripe avocado - halved, seeded, and flesh scooped out of peel
1 clove garlic, peeled
¼ cup packed cilantro leaves
salt to taste

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

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