How to make Salsa Verde de Aguacate | Green Avocado Salsa
Time to prepare: 30 Minutes + 1 – 2 hours to chill in the refrigerator (for flavors to meld)
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Making your own salsas are fun, easy, delicious and low cost too!
Ingredients for Mild-ish Green Avocado Salsa / Salsa Verde de Aguacate:
2 x Medium Avocados
1 ½ x Lime (for the juice)
3 x Cloves of Garlic
¼ x White Onion
1 x Green Bell Pepper (not traditional)
1 x Serrano Pepper (traditionally 2x for more Chili Heat, or other pepeprs)
1 Bunch x Cilantro
1 Tsp x Vegetable bouillon (traditionally Chicken bouillon)
Heat-up a pan to medium heat to toast the peppers, onion and garlic. Do not oil pan.
Rinse or wash the peppers to remove dust.
Open Peppers with a knife and remove the seeds and un-edible portions of the peppers (stem, for example), unless you prefer a very spicy salsa, then keep the seeds. Roughly slice the larger peppers into large quarter-ish sized pieces. Place pepper parts, along with the onion and unpeeled-garlic, directly onto the pan to toast the skins and open the flavors.
When you can smell the toasted items they’re ready, remove them (not necessarily all at the same time). Peel the Garlic before placing into blender. When all items are ready and in the blender, blend until smooth.
Taste to check if there’s enough Salt before removing from blender. Blend a little bit more if more Salt is added.
Put into the refrigerator 1 to 2 hours to cool before serving.