Ingredients for Creamy Mexican Green Salsa Dip
- 1 ripe avocado
- Serrano Peppers
- Lemon Juice
- Garlic Cloves
- Salt
- ½ - ¾ cup water
- 1 bunch of cilantro
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How to Make Creamy Mexican Green Salsa Dip
- Cut the stem off 1-2 serrano or jalapeño peppers.
- (Optional) If using tomatillos, peel off the outer brown skin and remove the stem. Roughly chop.
- Trim the ends off 1 bunch of cilantro.
- Add 1-2 cloves of frozen or fresh garlic (start with one and add more to taste).
- Add all ingredients to a blender along with ½ - ¾ cup of water (adjust for desired consistency).
- Blend on high speed until completely smooth and creamy.
- Taste and adjust seasoning as needed. Add more water for a thinner consistency. Garnish with a sprinkle of cayenne pepper before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
5g
Carbs
1g