This spicy and creamy avocado salsa verde is great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas or taquitos, but it would also make a great addition to some vegan enchiladas.
½cupLiquid from Mexican Pickled Jalapeños(see note)
¼cupChopped cilantro
1Pickled jalapeño pepper(optional)
Instructions
Blend all the ingredients until smooth.
Season to taste with salt and pepper.
Notes
To make this a tomatillo avocado salsa add one cooked tomatillo. A tomatillo is a type of green tomato native to Mexico, to cook it, remove the papery husks, rinse them, then cook them in boiling water for about 5 minutes or until they soften.You can buy Mexican pickled jalapeños at almost any grocery store now. My favorite are La Costeña or you can make your own.If you want to make this a mild salsa verde omit the jalapeños and use 1/4 cup of jalapeño pickling liquid and 1/4 cup of fresh lime juice.