Spicy Salsa Verde

When I buy salsa verde from a jar, it's usually this green color that is more in a darker shade.  I decided to make my own this time since the amount of ingredients were easy to follow, this recipe is delicious and adding avocado gives the spicy salsa verde a very creamy texture and taste.  You can always add spicy salsa verde to your rice, or quinoa recipe.  Simply substitute 1/2 from its liquid ingredient.  Also, you can always use this to cook diced chicken with and serve over rice...Mmmm.

Spicy Salsa Verde

(Adapted from:  Better Homes Magazine:  July 2012 MEXICAN)

Ingredients:

2 cups - Tomatillos, peeled and chopped (about 5)

2 - Avocadoes, halved, peeled, and seeded

1/2 cup - Onion, chopped (1 Medium)

1 cup - Snipped fresh Cilantro

1 - Jalapeno, chile pepper, stemmed, seeded, and cut up

1/2 cup - Water

1/3 cup - Lime Juice

1/2 tsp - Sugar

1/4 tsp - Salt

Procedure:

1.  In a food processor combine tomatillos, avocados, onion, cilantro, and chile pepper.  Cover and pulse with several on/off turns until all ingredients are finely chopped.  Transfer mixture to a medium bowl.

2.  Stir in the water, lime juice, sugar, and salt.  Cover and chill for at least 2 hours.  Salsa keeps in the refrigerator for up to 3 days.  Makes approximately 3 3/4 cup.

I made quinoa with the Salsa Verde!