Creamy salsa verde with no avocado? Why? This salsa was born out of necessity really. Not too long ago the price of avocados went up so much, that people could not afford them. Imagine you sell tacos for a living and avocado salsa is on your daily menu? Keep reading!
Did You Know That Some People Are Allergic To Avocados?
Happy that I am not one of those people! I love avocados! I remember when they were up to $2.50 per avocado in New York State. Many times, I went without because I was not guaranteed it would be good once I sliced it.
This Is Not A New Thing!
This salsa recipe has been around for a while. It became more popular when the taqueros could not afford to prepare gallons of creamy avocado salsa to serve on the tacos everyday! Did the patrons know they were not being served avocado salsa? Good question. The salsa is dang good is all I have to say!
Can’t We All Just Agree It’s Delicious!?
I recently posted a quick video tutorial on social media for this recipe. Most of the response was positive. There were those few, there always is, that left me negative comments. I am should be used to it by now, but I don’t get it most days. I am sharing a tasty recipe is all. Lol! Let’s move forward and cook tasty recipes! I am all for that!
Let’s Get To The Recipe! Scroll Down! Bonus Recipe Too!
Easy bacon wrapped shrimp with salsa verde for dipping! Move the top rack in oven so it’s about 6 inches from broiler. Take 12 slices of thin sliced smoky bacon and cut them in half. Take a piece of bacon and wrap it tight around extra large(cleaned and deveined) shrimp with tail on. Season with your favorite dry rub seasoning and place on metal rack that is lined with a baking sheet. Place shrimp under hot broiler for 6 minutes. Flip shrimp over and broil for another 6 minutes. Done!
Salsa Verde(With No Avocado)
- 1/4 cup grapeseed, extra virgin or avocado oil if allergic to avocado, skip the avocado oil, use other options
- 2-3 serrano peppers or jalapeños sliced open
- 2-3 cloves of garlic smashed
- 1/4 section of a white onion sliced
- 6-7 tomatillos peeled and washed
- 1 medium calabacita or calabacin(zucchini) sliced into big chunks
- Enough water to cover tomatillos
- Big handful of fresh cilantro
- Salt to taste
- To a skillet add the 1/4 cup of oil, serranos, garlic and onion. Heat to medium. Stir now and then when the ingredients begin to sizzle and become aromatic. Cook for 7-8 minutes. Remove from heat.
- While the other ingredients are cooking, add the tomatillos, and zucchini or Mexican squash to a pot. Cover with water and bring to a boil at medium heat. When it begins to simmer, set timer for 8 minutes. Cook just until tomatillos begin to turn from bright green to opaque green. Remove from heat and let everything sit for 10 minutes.
- Drain the water from tomatillos, transfer to the blender. Also to the blender add the hot peppers, garlic, onion and the oil remaining in skillet. Add fresh cilantro and salt to taste. Blend on high until smooth. Taste for salt. If it's too thick, pour in a little water and blend again.
- This salsa will last 4-5 days refrigerated. Best to enjoy it while it's fresh! Delicious on tacos dorados, quesadillas and more! Makes a great dipping sauce for veggies, chicken strips, chips and shrimp!