Creamy Salsa Verde Recipe
Salsa is one of the finest yet most under-appreciated, under-used condiments out there. Not to put you on the spot, but what's the first thing you think of when you hear "salsa" mentioned? Likely it's tortilla chips. And beyond that, maybe you think of adding a dollop of salsa to a taco or burrito. But to what else should you be adding salsa? Oh...just about everything, especially when the salsa in question is this rich, savory, ever so slightly spicy creamy salsa verde crafted by chef and recipe developer Christina Musgrave of Tasting with Tina.
This smooth, satisfying salsa will elevate your eggs, it's perfect over roasted or fried chicken, it's great over flank steak, and it's a welcome dollop in soups. It takes your nachos, enchiladas, or fajitas up to an 11, and yes, of course it's delicious with tortilla chips or scooped into tacos or burritos, too. And this salsa takes all of 5 minutes to make from start to finish, so what are you waiting for? Skip the store-bought stuff and opt for this fresh, flavorful, and surprisingly versatile recipe instead.
Gather your ingredients for creamy salsa verde
This salsa verde recipe may require a trip to the grocery store — and maybe even to a specialty market, depending on where you live — but it's well worth the visit. To make it, you'll need chopped tomatillos, a ripe avocado, peeled and with the pit removed, a jalapeño, a cup of chopped cilantro, chopped white onion, salt, and water. And nope, no cream! "The star ingredient is the avocado, which makes this salsa creamy," says Musgrave.
Chop, prep, and measure your ingredients
Taking the time to slice and chop your ingredients is worth it here even though you'll be blending all the foods together — it will ensure a more even mixing of everything which in turn means a more consistent texture and better flavor. So go ahead and slice the jalapeño into discs, dice the onion, chop the cilantro, chop the tomatillos, cut the avocado into halves or quarters, and measure everything out. Once that's done, toss everything in a blender or a food processor.
Blend until desired consistency, then enjoy
From here on out, the hardest part of this recipe will be cleaning the blender once you're done. Just blend everything (don't forget to put the top on!) to your desired salsa consistency, and if the salsa is too thick for your liking, add water, a tablespoon at a time, and keep blending it. And that's it, it's time to enjoy with chips, a quesadilla, eggs, steak — the list goes on and on.
How long will this salsa verde keep?
Most salsas will keep well for many days (or even weeks) if stored in a sealed container in the fridge. This one has a shorter lifespan, but Musgrave says, "Keep it in an airtight container and store it in the refrigerator for up to five days." The good news that you can make a fresh batch in another 5-minute prep session any time you want it.
- 4 tomatillos, chopped
- 1 ripe avocado, peeled and pit removed
- 1 jalapeño, chopped
- 1 cup cilantro, chopped
- 1 white onion, chopped
- ½ teaspoon salt
- ¼ cup water
- Combine 4 tomatillos, 1 ripe avocado, 1 jalapeño, 1 cup of chopped cilantro, 1 chopped white onion, ½ teaspoon of salt, and ¼ cup of water in a blender or food processor.
- Blend until smooth. If the salsa is too thick, add water 1 tablespoon at a time.
- Serve the salsa with chips or on tacos.