This salsa verde is perfect for dipping with natural roasted corn chips.
This salsa verde (Spanish for “green sauce”) is a combination of salsa and guacamole. It features the zesty spice of salsa, married with rich creamy avocado. What’s missing is the artery-clogging sour cream. Garlic is a known immune booster, cancer fighter, and blood pressure regulator, so use it plentifully in your dips and cooking. This salsa verde is perfect for dipping with natural roasted corn chips. You could also use it for topping the black bean burger or any Mexican dish such as enchiladas.
1 Tbsp (15 mL) extra virgin olive oil
1 small white onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and diced
1 ripe avocado
1 tsp (5 mL) ground cumin
Juice of 1 lime
1 cup (250 mL) vegetable stock
1/2 tsp (2 mL) sea salt to taste
In small skillet, heat oil over medium heat and gently cook onion, garlic, and jalapeno pepper. Cook 5 minutes until soft. In a food processor, blend avocado, cumin, and lime juice and then add cooked onion mixture. Blend until smooth. Add just enough vegetable stock to make a thick dip. Add more liquid if you’re making a topping sauce.
source: “Tex-Mex Barbecue“, alive #272, June 2005