This is a “must learn” recipe if you ever feel like throwing a Mexican dinner night. The creamy green salsa with avocado is one of the first recipes I learnt. It’s a simple one and it goes fantastic with everything. I’ll give you the hot version, as I know you can handle it if you are already reading this.
Green Creamy Salsa*
- 1 sliced small white onion
- 4 jalapeños
- 3 avocados, no skin nor stone
- 1/2 cup of canola oil
- 1/4 cup of water
- The juice of one lime (the green one)
- Fresh cilantro (a handful will be fine)
- Salt and pepper.
- 1 garlic clove
In a hot pan stir fry the sliced onion and the jalapeños with 1/4 cup of canola oil until the onion softens (before it starts browning). When cooked, put them in the blender with the rest of the ingredients, that’s it. At this stage only add 1/4 cup of oil, you’ll be adding the rest during the blending process.
As you mix these ingredients you’ll notice that the avocado, oil, onions, jalapeños and the water start forming this green and delicious creamy salsa. Add salt and pepper to taste, and water or oil for texture (use the blender), et voila, fiesta!
Now you have a beautiful creamy salsa ideal for tacos or tamales, and a refreshing smooth option on the table for those willing to experience a mildly hot dish. Add some fresh cilantro leaves for presentation.
Ps1. I got some New Zealand news on my local newspaper this week, apparently a guy who got the right to jog naked is the most important thing coming from this great country with plenty of great stories to share with the world.
Ps2. I don’t think that the European Community was strong and clear enough to show Israel their discontent.
* Oh, there’s another version for this salsa which includes green tomatoes (Tomatillos), if you happen to find them, well, add them to the recipe (3 or 4 previously boiled). This variety of tomatoes are very hard to find outside Mexico.