Salsa verde is a vibrant and tangy sauce with a refreshing flavor. Creamy Salsa Verde blends the traditional zesty flavors with sour cream and the addition of avocado to create a smooth, rich, creamy texture. You could use it to to spice up your tacos, a dip for your tortilla chips, or a delicious topping for grilled meats.
Roasted tomatillos are the base for this creamy green salsa. They are combined with shallots, garlic, jalapeño pepper, fresh cilantro, sour cream, avocado, lime juice and seasonings. The Creamy Salsa Verde is quickly combined in a food processor and it is a nice way to brighten up your meals. It would make a great topping for Breakfast Tacos,Turkey Black Bean Tacos or Chipotle Chicken Tacos.
If you would like to try another tasty recipe for a creamy green sauce check out Avocado Crema and Lime Aioli.If you prefer a red salsa recipe, check out Salsa Taquera and Tomato Salsa.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Look for tomatillos that are firm and bright green, as these are fresher and will have a tangier flavor. Avoid those that have started to turn yellow or have soft spots. Remove the husks and wash the tomatillos well under warm water to remove the sticky residue that is often on the skin. Read What Are Tomatillos?
- The heat level of jalapeños can vary greatly. For less heat, remove the seeds and the white membranes inside, as these contain most of the capsaicin which makes peppers hot. If you enjoy a spicier salsa, leave some or all of the seeds.
- Make sure your cilantro is fresh and vibrant green. Wilted or browning cilantro can detract from the fresh flavor of the salsa.
SPECIAL EQUIPMENT NEEDED:
- Blender or Food Processor: Needed for blending creamy salsa verde ingredients into a smooth puree.
- Baking Sheet: For roasting the tomatillos and jalapeño pepper. Line it with aluminum foil for easy cleanup.
- Sharp Knife and Cutting Board: Needed for chopping ingredients like garlic and for preparing the jalapeños and cilantro.
- Measuring Cups and Spoons: For accurately measuring ingredients like lime juice, sour cream, and spices.
- Citrus Juicer (optional): A citrus juicer can make extracting juice from limes easier and more efficient, though squeezing by hand works well too.
- Spatula or Spoon: Useful for scraping down the sides of the blender or food processor to ensure all ingredients are well incorporated.
SUBSTITUTIONS:
- For a milder creamy salsa verde, you can use poblano or Anaheim peppers in place of the jalapeño pepper. If you want more heat, try using serrano peppers. Bell peppers can be used for a very mild salsa without any heat. You could also use chopped green chiles.
- If you are not a fan of cilantro or if it is unavailable at the grocery store, you can use flat-leaf parsley.
- If limes are not available, lemon juice can work as a substitute.
- Garlic powder can be used as a substitute for the fresh garlic. Use ½ teaspoon of garlic powder for each clove.
- The shallot can be substituted with white onion, red onions or yellow onions.
HOW TO STORE CREAMY SALSA VERDE:
- Creamy Salsa Verde can be stored in the refrigerator for 2-3 days. After making the salsa, transfer it to an airtight container. This will help keep out odors from other foods and preserve the freshness of the salsa.
HOW TO FREEZE CREAMY SALSA VERDE:
- While you can freeze Creamy Salsa Verde, the texture may change due to the sour cream. Upon thawing, it might separate or become grainy.
- If you want to freeze it, consider adding the sour cream after thawing it when you are ready to use it. Without the sour cream it will freeze well.
- Use a freezer-safe container to store the creamy salsa verde. Leave some space at the top of the container as the creamy salsa verde will expand when frozen. It can be stored frozen for up to 2 months for best quality. Thaw it in the refrigerator overnight before using.
Preheat the oven to 400 degrees. Place the tomatillos and jalapeño pepper onto a baking sheet lined that has been lined with aluminum foil and sprayed with non stick cooking spray.
Bake the tomatillos and jalapeño pepper for 35-40 minutes until they are browned and softened. Remove them from the oven and let them cool.
In a blender or food processor, combine the tomatillos, jalapeño pepper, cilantro, shallot, garlic, lime juice, sour cream, salt, pepper and avocado.
Blend until the mixture is smooth.
Creamy Salsa Verde
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Ingredients
- 1 pound ripe tomatillos (about 5-6 medium), husked and rinsed
- 1 jalapeño pepper, stemmed
- ½ cup fresh cilantro leaves
- 1 small shallot chopped
- 2 cloves garlic, peeled
- 2 tablespoons fresh lime juice
- ½ cup sour cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon cayenne pepper, or to taste
- 1 ripe avocado, peeled and pitted
Instructions
Preheat the oven to 400 degrees.
Place the tomatillos and jalapeño pepper onto a baking sheet lined that has been lined with aluminum foil and sprayed with non stick cooking spray.
Bake the tomatillos and jalapeño pepper for 35-40 minutes until they are browned and softened. Remove them from the oven and let them cool.
In a blender or food processor, combine the tomatillos, jalapeño pepper, cilantro, shallot, garlic, lime juice, sour cream, salt, pepper and avocado. Blend until the mixture is smooth.
Transfer the salsa to an airtight container and refrigerate for at least an hour to allow the flavors to combine.
