Creamy Mexican Green Salsa/Dip

Recipe by DETOXwithTARA
READY IN: 7mins
SERVES: 4-6
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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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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