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Salsa Verde

March 14, 2012 Christina Acevedo

For a long time I kept this secret recipe to myself but so many people ask me for the recipe that I have finally decided to part with it. I'm pretty sure I could live off of salsa verde, when I moved to Mexico to live with my husband for a year I got addicted to finding the best salsa verde and then created my own version. 

6 large Tomatillo
1-2 serrano (depending on how spicy you like it)
Onion (size of half of your thumb. Tiny!)
1 small garlic clove
1/4 cup cilantro
1 teaspoon vinegar
Juice of half a lime
1/2 avocado (cubed, after blended) 

Method
You want to look for nice green tomatillos and on the harder side rather than soft, remove the husk from the tomatillo and wash the under warm water. Blend everything in a blender accept for the avocado. Season if needed and add cubed avocado after if you desire.

Cook Outside the Box
Use this salsa on your morning  eggs
It's the best salsa for nachos and quesadillas
Use it as a sauce for homemade enchiladas and soups

Bon Appétit!  

In Salsas and Spreads Tags Authentic Mexican recipes, salsa verde
← Quinoa Salad with Black Kale

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Copyright © 2009-2018, Christina Acevedo.  All rights reserved.
Disclaimer- 
The entire contents of this website are based upon the opinions of Chef Christina Acevedo. Please note that Chef Christina Acevedo is not a dietitian, physician, pharmacist or other licensed healthcare professional. The information on this website is NOT intended as medical advice, nor is it intended to replace the care of a qualified health care professional. This content is not intended to diagnose or treat any diseases. Always consult with your primary care physician or licensed healthcare provider for all diagnosis and treatment of any diseases or conditions, for medications or medical advice as well as before changing your health care regimen.