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Rosa’s Salsa Verde

I love Mexican food! And, as often takes place with me in the kitchen, when I find a real easy recipe that my taste buds get excited about, I often have a tendency to overdo it. I make too much at a time or make it too often. But I have found that there is never too much of this yummy salsa!
I got this great recipe from Rosa, our cook and housekeeper, on a family vacation in Mexico.

Salsa verde in a bowlRosa’s Salsa Verde

3 large tomatillos (4-5 small)

1 avocado

½ jalapeno (more for extra spicy)

⅛ onion (more if you want)

Cilantro – small bunch

1/2 lime

Salt

Variation: add ⅓ to ½ cucumber
All goes in a blender. (Be careful if you use the cucumber. It has a tendency to quickly double the quantity in your blender)

How We Use It

We use it as a chip dip, vegetable dip, salad dressing, sandwich spread, fish dip, the list goes on. And it lasts for a long time in the frig. I discovered that it stays good for two weeks after I had made a huge quantity. I had doubled the recipe and then decided to add the cucumber so there were four jars waiting for multiple uses.
Hope you enjoy this “salsa” as much as we do!

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