Homemade Salsa Verde

Dear Ninja Blender:

I love you so much.  You made my life in the kitchen so much easier. Here is just one of the reasons why. I made my very own homemade salsa verde.  I look forward to spending many more hours playing with you.

Thanks a million.

Love,

Me.

I know that it’s so easy to just go out and buy a bottle of green salsa and I have many times before.  But I absolutely loved making my own Salsa Verde.

Salsa Verde Collage Recipe

Homemade Salsa Verde
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 15
TIP: In order to get every last bit of salsa out of the food processor/blender, I poured the 1/4 cup water used in the recipe and swirled the water around then poured it into the bowl.
Ingredients
  • 5 to 6 peeled tomatillos
  • 1 avocado, peeled, seed removed and halved
  • 1/2 cup purple onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 1/2 jalepeno pepper, seeded and cut up
  • 1/4 cup water
  • 1/3 cup lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
Instructions
  1. In a food processor, or super duper blender, like my Ninja, combine the tomatillos, avocado, onion, cilantro, and jalepeno pepper.
  2. Cover a pulse several times until all the ingredients are finely chopped.
  3. Transfer to a bowl.
  4. Stir in the water, lime juice, sugar and salt.
  5. cover and chills for at least 2 hours.
Notes
1 PP for 1/4 cup serving

I cannot begin to tell you how delicious the salsa turned out.

Homemade Salsa Verde Recipe

This is just the beginning of so many more delicious Mexican recipes.  Mexico is rich in gastronomical heritage and is more diverse than what we see in a typical popular restaurant in the USA.

I have visited a few of the regions in Mexico.  In the Northern Region, I have been to Cabo San Lucas, and Mazatlan.  In the Western Region, I have been to Puerto Vallarta.

I traveled through the southern Region via Mexico City and have visited the Yucatan Peninsula regions of Cancun, and Cozamel.

Homemade Salsa Verde Recipe

My two favorite places are Cabo San Lucas and Cancun.  If you have ever been to Mexico, what was your favorite region?

Thanks for stopping by and have a great day. (tener un gran día)

Marlene

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Comments

Homemade Salsa Verde — 7 Comments

  1. I’ll have to try this, Marlene–I’ve only canned salsa verde following the Ball Blue Book recipe, using roasted Hatch chilies and cooking the whole mess before processing (which turned out great, BTW). I felt tomatillos tasted too sour for me raw, but the avocado would mitigate that nicely.

    Thanks!

  2. Pingback: Green Salsa Recipe | My Blog

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