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Home » This and That

Recipe: Salsa Verde Trio with Salsa Guac!

by Kathy Patalsky · updated: Sep 13, 2019 · published: Mar 3, 2009 · About 3 minutes to read this article. 6 Comments

salsa verde guacamolesalsa verde"You eat a good salsa verde with a chip.
You eat a great salsa verde with a spoon."
-Kathy

This trio of salsa verde recipes will leave your guests reaching for a spoon.

Salsa verde, three ways: Classic Salsa Verde, Salsa Verde-Rojo and my favorite, Salsa Verde-Guac.

Each recipe calls for roasted tomatillos. A zesty tart ingredient that has the texture and taste similar to a green tomato, but with a hint of heat and tart sweetness. Don't know how to roast a pepper? Click here.

Click ahead for three Salsa Verde Recipes....

Classic Salsa Verde
3 roasted tomatillos, chopped
½ white onion, diced
⅓ cup cilantro, chopped
2 Serrano pepper, roasted, chopped
1 lime, juiced
2 cloves of garlic
3 tablespoon orange juice
1 teaspoon agave
1 sprinkle cayenne
1 teaspoon garlic salt
1 teaspoon black pepper

Roast peppers and tomatillos over gas stove or in broiler oven.
Peel of any excess black marks. Leave a few.

Chop ingredients.

Add all ingredients to blender. LEAVE OUT a tablespoon of chopped onion and a pinch of cilantro.

Blend well until salsa becomes smooth. Do not over blend. If the salsa is too thick, add more orange juice.

Pour salsa into a serving bowl. Stir in excess onions and top with cilantro garnish.

Salt and pepper to taste. Add additional Serrano, jalapeno or habernero peppers for more heat. Habernero peppers are very hot.

salsa verde guacamole

Salsa Verde-Rojo
3 roasted tomatillos, chopped
1 small red onion, diced
⅓ cup cilantro, chopped
2 Serrano pepper, roasted, chopped
1 roasted red pepper, diced
1 roma tomato, diced
1 lime, juiced
3 tablespoon orange juice
2 cloves of garlic
1 tsp. cayenne
1 teaspoon garlic salt
1 teaspoon black pepper

Roast peppers and tomatillos over gas stove or in broiler oven.
Peel of any excess black marks. Leave a few.

Chop ingredients.

Add all ingredients to blender. LEAVE OUT ¾ the red pepper, 2 tablespoon of chopped onion, the chopped tomato and a pinch of cilantro.

Blend well until salsa becomes smooth, yet still has a pulpy body to it. Do not over blend. If the salsa is too thick, add more orange juice.

Pour salsa into a large serving bowl. Fold in roasted red pepper, onions, tomato and cilantro. Garnish with strips of red pepper and a pinch of cayenne.

Salt and pepper to taste. Add additional Serrano, jalapeno or habernero peppers for more heat. Habernero peppers are very hot.

kathy's salsa verde

Verde Salsa-Guac
2 roasted tomatillos, chopped
½ white onion, diced
⅓ cup cilantro, chopped
2 Serrano pepper, roasted, chopped
Half of a small red pepper, roasted and chopped
1 avocado, cubed
1 small red onion, chopped
1 roma tomato. diced
1 lime, juiced
2 cloves of garlic
3 tablespoon orange juice
1 teaspoon garlic salt
1 teaspoon black pepper

Roast peppers and tomatillos over gas stove or in broiler oven.
Peel of any excess black marks. Leave a few.

Chop ingredients.

Add all ingredients to blender. LEAVE OUT ¾ of the avocado cubes, red pepper, 2 tablespoon of chopped onion, the chopped tomato and a pinch of cilantro.

Blend well until salsa becomes smooth, yet still has a pulpy body to it. Do not over blend. If the salsa is too thick, add more orange juice.

Pour salsa into a large serving bowl. Fold in avocado, roasted red pepper, onions, tomato and cilantro. Garnish with strips of red pepper.

Salt and pepper to taste. Add additional Serrano, jalapeno or habernero peppers for more heat. Habernero peppers are very hot.

For presentation: Squeeze additional lemon or lime on top of plated guac to preserve its color.

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About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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