Thursday, December 08, 2011

Green Dip-- YUM!

This is a delicious cross between a salsa verde and a pesto.
Serve it with tortilla chips, or use it as you would any salsa.
It's also a great alternative to guacamole, because you get a lot of salsa yet use very few avocados.

4 bunches cilantro (yes, I do mean bunches. Four sell units)
14 Tomatillos, husks removed (either raw or charred in oven, depending on your preference)
4 Avocados (not too hard, but not overly ripe either), use a spoon to scoop flesh from skin. Remove pit
4-8 Serrano chilies (depending on your heat preference), seeds removed
You can add jalapenos too, but I prefer just Serranos
1 full head of Garlic, skins removed and each clove crushed with your knife

Remove cilantro leaves (just use leaves, not stems), chop, and place in blender
Roughly chop rest of ingredients and add to blender
Add a bit of lemon or lime juice to keep avocados from browning
Add 1 white onion if desired
Salt and/or pepper if desired, to your taste

Blend until all ingredients are chopped and mixed well



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