We’ve been on a green salsa kick recently. Cooking still doesn’t sound that fun so instead we’ve been coming home, cracking a beer, and eating way too many chips with this salsa. It’s rillyrilly good.
It’s up to you, of course, to make it as spicy as you like. Our first batch was good but thicker than we wanted and nowhere near hot enough. The second batch (and I should note, this is most definitely a Dan-led initiative) is the recipe you see below. We used two hot peppers and left the seeds in – actually we just lopped off the stems and threw them into the blender whole – plus we added a pinch of cayenne pepper.
The avocado and sour cream do an amazing job of bringing some creamy balance to the heat of the peppers but it’s certainly got a kick so cold beers are advised :)
Houston-Style Green Salsa
adapted from The Homesick Texan Cookbook
- 1 lb fresh tomatillos
- 1 large avocado
- 4 cloves garlic
- 1 small onion, roughly chopped
- 1-2 serrano peppers, seeds removed (or left in!)
- Pinch of cayenne pepper
- Juice of 1 lime
- 1/4 cup cilantro
- Salt, to taste
- 2 tbsp sour cream
- Remove the husks from the tomatillos and drop them whole into a pot of boiling water for 5 minutes to soften them. Using a slotted spoon or tongs, transfer them from the pot to the blender.
- Remove the pit and scoop out the avocado flesh. Add it to the blender along with the garlic, onion, peppers, lime juice, and sour cream.
- Blend until you reach desired consistency.
- Add cilantro, cayenne, and a large pinch of salt, pulsing once or twice to combine.
- Leftovers will keep several days in the fridge. Yields 2 cups.