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Avocado Green Salsa 🥑🌱
Are you looking for the best party snacks to make this weekend? Avocado Green Salsa is a crowd favorite every time! Set out some chips and fresh vegetables to dip, and you’re set!
This salsa is great to make ahead of time and store in the fridge, which makes entertaining easier.
I could drink this stuff. But I won’t. Instead, I’ll pour it over my chicken, salmon, shrimp, steak, eggs, and tacos, and also use it as a dip for parties. Believe me, you’ll want it on just about everything!
This recipe is incredibly interchangeable. Use what you have on hand, or swap things out for YOUR personal favorites. Decide what green peppers you like best – they all work here! Comes down to flavor and heat preference.
🔥 I LOVE spicy foods, so I like to add lots of jalapeños, but you can add less jalapeño/green pepper of choice to keep things on the mild side.
🥵 Did you know that a lot of the heat from peppers is actually found in the seeds? So if you remove the jalapeño seeds, then you’ll tame down the heat a good bit, leaving the flavor.
➡️ Tortilla chips are just SO GOOD:
First up, choose the best tortilla chips you can get your hands on, which also fit your specific nutritional needs. Jackson’s Honest, Thrive Market, and Siete brands make a few varieties of chips that I love! The oils they use are really important. Ideally, we want to avoid vegetable oils. I lean towards chips that are made with avocado oil or coconut oil. Always read through the ingredients list on the package. They should be simple and self-explanatory. Tortilla chips are an occasional treat that I really savor.
makes 8 servings
Ingredients:
- 1 or 2 ripe Hass avocados, pit, and skin removed and discarded
- 2 green tomatoes or tomatillos, stem removed and discarded
- 1 green pepper of choice, stem, and seeds removed for a milder salsa (Anaheim, jalapeño, hatch, or poblano)
- 1/2 to 2/3 cup water or veggie/chicken broth (to reach your desired consistency)
- 1 Tbsp white vinegar or apple cider vinegar
- juice of 1/2 lime
- a handful of fresh cilantro or parsley leaves
- 2-3 green onions, coarsely chopped
- 1/ 2 tsp sea salt, or to taste
Instructions:
Add all of the ingredients to a high-speed blender or food processor.
Blend until smooth or to your desired consistency.
Taste a test, then add any extra ingredients to your taste, if desired, then blend again.
Transfer your green avocado salsa to a jar with a lid and refrigerate for up to 1 week.
Serve with corn chips and fresh crunchy veggies of choice.
Enjoy!
💚Rachel
Ingredients
- 1 or 2 ripe Hass avocados, pit, and skin removed and discarded
- 2 green tomatoes or tomatillos, stem removed and discarded
- 1 green pepper of choice, stem, and seeds removed for a milder salsa (Anaheim, jalapeño, hatch, or poblano)
- 1/2 to 2/3 cup water or veggie/chicken broth (to reach your desired consistency)
- 1 Tbsp white vinegar or apple cider vinegar
- juice of 1/2 lime
- a handful of fresh cilantro or parsley leaves
- 2-3 green onions, coarsely chopped
- 1/ 2 tsp sea salt, or to taste
Instructions
- Add all of the ingredients to a high-speed blender or food processor.
- Blend until smooth or to your desired consistency.
- Taste a test, then add any extra ingredients to your taste, if desired, then blend again.
- Transfer your green avocado salsa to a jar with a lid and refrigerate for up to 1 week.
- Serve with corn chips and fresh crunchy veggies of choice.
- Enjoy!
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