Salsa Verde(With No Avocado)
When avocados became too expensive, this salsa was born!
Servings 2 cups
Ingredients
- 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
Instructions
- 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!
Notes
Here is the delicious point about this salsa! It can be transformed into a tasty soup too! After you cook all your ingredients, transfer everything to your blender. Pour in 1 cup of heavy cream and 1 cup of broth(chicken or vegetable). Blend until smooth! Transfer to pot and heat below medium just until soup is warm. Garnish with fried tortilla strips, cubed Mexican cheese, cilantro and Mexican crema. Oh, and avocado if possible, lol!