I’ve been to a few different grocery stores in the last 2 weeks. Sometimes I find what I need, but most of the time, NOTHING! I often shop at is Trader Joe’s, but lately every time I go I’m waiting at least 20-30 min in line, just to get in. As soon as I get out of that exit and drive towards Trader Joe’s, my anxiety kicks in once I turn that corner. Will they have my ice cream sandwiches? What if there’s no more pancake mix? They probably sold out of grape seed oil already.
Do any of you guys feel like this? Sigh. Food shopping in the age of corona. So to my actual point. The other day, I went into The Fresh Market. It’s not too far from me and I’ve seen it a couple of times driving, but I never had time to stop in. So, the other day I went in and I finally found TOMATILLOS. I’ve been craving salsa verde for the longest, but had no luck finding any. So this is my version. Creamy salsa verde!
Not only is this creamy salsa verde fresh and delicious, it’s one of the easiest salsas you’ll make. The hardest part is actually finding tomatillos. Well, for me at least.
The base of this salsa is tomatillos, onions and garlic and scallions. What gives this salsa its creamy texture is the addition of an avocado.
How to make creamy salsa verde
- Preheat your oven to a broiler setting.
- On a sheet pan, broil your tomatillos, onion, garlic, jalapeño and scallions for 8-10 minutes until they are charred.
- Let them cool down for about 10-15 minutes. Throw it all into a blender along with 1 whole pitted avocado, cilantro, lime juice, salt and sugar.
- Blend until smooth and creamy.
My favorites way to enjoy salsa is cold, with some blue corn tortilla chips. You can also use it in a sandwich or even as a marinade for poultry or seafood. So delicious! This recipe makes about 16 oz of salsa.
Creamy Salsa Verde
Equipment
- Sheet Pan
- Blender
Ingredients
- 7-8 Tomatillos Peeled, rinsed and dried
- 3 scallions
- 1 jalapeno
- 1 medium onion peeled and cut in half
- 3 garlic cloves peeled
- 1 avocado
- 2 cups cilantro
- 2 tsp kosher salt
- 1 tsp sugar
- 2 limes juiced
- 1-2 tbsp water optional
Instructions
- Preheat your oven to a broiler setting.
- On a sheet pan, add your tomatillos, scallions, jalapeno, garlic and onion. Broil for 8-10 minutes until charred.
- Let them cool down for 10-15 minutes until warm. Add into a blender, along with your avocado, cilantro, salt, sugar and lime juice. Blend until creamy and smooth. If your salsa is too thick, add 1-2 tbsp of water. Store in a mason jar and refrigerate. Enjoy!
Notes
- This creamy salsa verde is delicious with tortilla chips, in a sandwich or even as a marinade for poultry or seafood.
- I enjoy this salsa cold. You can store in in a mason jar for up to 4-5 days.
- This recipe makes about 16 ounces of salsa.
