My brother called and asked why so many of my recipes were fancy and complicated. He reminded me that most people are looking for simple recipes, to which I replied “Duh…” Well, I forgot. Sorry y’all. I should post easier stuff that is useful, especially in this time of crisis. Not every recipe has to be be complicated to be essential. So much home cooking happening!
Here is a quickie for Salsa Verde which can then be converted into guacamole. The first step is to make the salsa. If you can make a smoothie, you can make this recipe.
Even though Saslsa Verde is excellent on roasted meats, eggs, over fideo, enchiladas or tacos, you can make guacamole with it as well. To make guacamole, use 1 lb/500gr of avocados. Peel, seed, & mash the avocados, & then stir in the pureed salsa.
Salsa Verde is Quick & Easy
If you have a molcajete, the traditional stone mortar shown in the pics, you can definitley use that for making your Salsa Verde and then guacamole. I prefer to puree the Salsa Verde in a blender because A) blenders are quicker and B) the cooked tomatillos tend to burst and squirt once you start mashing them, and kids, I just don’t have time for that mess right now.
This is not a small recipe for salsa, but you can use half of the salsa now, and freeze the other half for later. Don’t freeze guacamole, however. Not good.
If you can’t find fresh tomatillos, look for a 28oz can of tomatillos at your super market. Just drain and combine in your blender with garlic and salt. Even easier, but not as flavorful.
This is a very basic Salsa Verde, so you can play around with it – add chopped cilantro, chopped onions, a dash of lime or lemon juice, or add one extra chile for hotter salsa. Or one less for milder salsa. Invent your own recipe. Something to brag about when you finally make it back to the office.
Salsa Verde (Green Hot Sauce)
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Total Time: 17 minutes
- Yield: 2 cups (480ml) 1x
1 lb. fresh tomatillos (500g)
1–2 cloves fresh garlic
2 fresh chile serrano, stems removed
1 tsp. salt, or to taste (2g)
Remove the husks from tomatillos & wash well. Place in a 2 qt (2L) saucepan & cover with water. Bring to a boil, lower the heat, & simmer for 15 minutes, until the tomatillos turn to olive drab color. Remove from the heat & drain the water.
Combine the remaining ingredients in a blender & blend until smooth.
If you add 1 lb. (500g) of avocados for guacamole, calories will be 111 per serving with 9.6 g of fat & 7g of carbohydrates per serving