Recipe: Perfect Chile Verde Avocado Salsa

Chile Verde Avocado Salsa. In this version, we're making a low carb and keto dough and then stuffing it with tender and flavorful Chile verde chicken, a creamy Guasacaca (Avocado & Citrus Salsa) and a tangy slaw. Guasacaca, for those who don't know, is a cool name for a classic Venezuelan Avocado sauce made with Avocado. Avocado Green Salsa │Salsa Verde con Aguacate.

This salsa is perfect for an appetizer or a healthy snack. When Mike and I first got married one of the first things we did was go through Financial Peace University, the Dave Ramsey. Avocado Salsa Verde usually inspires a gushing "What is this?" from those who've never made it at home before. You can have Chile Verde Avocado Salsa using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chile Verde Avocado Salsa

1. You need 10 large of tomatillos.
2. It's 10 small of tomatillos.
3. You need 1 tsp of cumin.
4. It's 1 tsp of salt.
5. It's 1 tsp of garlic salt.
6. Prepare 2 of avocados.
7. You need 1 of onion.
8. You need 1 tsp of chicken bullion.
9. Prepare 3 of serrano chili's or more to taste.
10. Prepare 2 bunch of cilantro.

It has such a vibrant, distinct flavor that people assume there are some big-time chef skills involved in producing this masterpiece. Avocado, tomatillos, cilantro and chile combined in perfect proportions in this fantastic salsa verde, reminiscent of guacamole with a kick. This green salsa from Iliana de la Vega from El Naranjo restaurant in Austin, TX is made thick and luscious by adding fresh avocado. Place tomatillos, chiles, garlic, and onion in blender, and pulse until vegetables break down and mixture is still slightly chunky.

Chile Verde Avocado Salsa instructions

1. start by peeling the tomatillos wrapper off. they will be sticky, wash and set aside..
2. your going to boil In a small pot the tomatillos, serrano chilies with tops cut off & 1/2 the onion peeled, till the tomatillos are tender (you'll notice they will crack) turn off and let cool. do not throw away boiled water you will use 1 cup of that for your chili.
3. onced cool add all your ingredients into a blender except other half of raw onion and avocado & the other bunch of cilantro set aside..
4. taste for seasonings.
5. once salsa is to your liking blend well add to a bowl.
6. Now chop your avocado into bite size pieces and dice your onion, and rough chop your cilantro add to salsa. Enjoy.

Scoop avocado flesh into a blender and add lettuce, chile, onion, garlic, tomatillos, and cilantro and blend until smooth; season with salt. This avocado salsa is bright, tangy & slightly sweet - plus, I just love its gorgeous green color. It'll be so perfect for your Cinco de Mayo gatherings this week, especially when accompanied with the perfect tortilla chip. Living in Austin, I've become very particular about my tortilla chips. Chile verde made with turkey thigh meat and homemade tomatillo salsa verde.

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