Creamy Mexican Green Salsa/Dip
- Reviews 1
Ready In: 7 mins
Serves: 4-6
Yields: 2 cups
Ingredients
- 1 avocado
- 1 chili serrano peppers or 1 jalapeno
- 1⁄2 lemon juice
- 2 garlic cloves
- 1 teaspoon salt
- 1⁄2 cup water
- cilantro, handful
Directions
- Cut stem part off of chili serrano or jalapeno. If using tomatillos, peel off outer brown leaf like skin and stem. Trim tips of cilantro. I use frozen garlic to make this even a faster recipe, feel free to use fresh garlic.
- Pour in water to blender, add in cilantro and then rest of ingredients. We like garlic so I use 2 cloves -- you may want to start with one clove and taste before adding the second! Blend on high until smooth. DONE!
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