Creamy Avocado Green Chile Salsa Recipe - Breakfast Sauce, Tomatillo Salsa.

This amazing creamy salsa is perfect for breakfast tacos, nachos of for dipping! Enjoy the creaminess from the avocado and the extra smokey flavor from the green chiles and the tanginess from the tomatillos.

#AvocadoSalsa #BreakfastSalsa #TomatilloSalsa #RoastedGreenChilis #HomemadeSalsa

Creamy Avocado Salsa

This recipe is vegan, gluten free & perfect for tacos, nachos and chips and dip!

Creamy Avocado Green Chile Salsa

Author: Lauren Cox Prep Time: 20 Minutes

Total Time: 1 Hour Yields: 6 Cups

Category: Salsa Method: By Hand Cuisine: Mexican

INGREDIENTS:

• 6 Tomatillos

• 2 Ripe Avocados

• 1-1/2 Fresh Roasted Green Chiles

• 3 Jalapeños with the seeds ( Hack: if you only have pickled jalapenos, you can use those instead but add a few more than the recipe calls and add a little juice for some extra spice)

• 1 White Onion

• 1 Bunch Cilantro

• 2 Limes

• 1 tbs Minced Garlic ( I used minced garlic in a jar)

• Splash of White Vinegar (Acts as a preservative )

• 1 tsp Cumin (to taste)

• 1 tsp Salt

• 1 tsp Cayenne

• 1 tsp Black Pepper

• 1 tsp Paprika

1. Preheat oven to 425 degrees. Cut all your tomatillos in half face up on a cookie sheet, cover in oil and sprinkle with salt. Roast util edges are toasted and the tomatoes are soft.

2. I prefer to use a food processor to cut/dice all my veggies but if you prefer to have larger chunks in your salsa, id recommend you dice all your ingredients by hand.

3. I cut all my veggies in quarters and put into my food processor along with my garlic, lime, cilantro and vinegar then put into a large bowl.

4. Add all your spices to taste. I also like to add jalapeno powder if I need a little more spice.

Store in a air tight container, jar, chill and enjoy!