Guacamole, Salsa Verde Cruda w/ Organic Blue Chips

Guacamole, Salsa Verde Cruda w/ Organic Blue Chips |" width="600" height="398" class="alignnone size-full wp-image-1659

And red chips! And green chips! You’ll be the coolest kid at the party if you show up with this salsa verde cruda and guacamole dip recipe in hand. I was in New York City over the weekend and I spent a *lot* of time in a quaint little Mexican restaurant, drinking beer, talking with the chefs, and enjoying their authentic Mexico City-style cuisine.

I’ve also been reading up on Mexican cooking lately and so I thought these simple appetizers would be a great way to get started. I really wanted to make my own tortilla chips tonight, too, but the cast iron tortilla press I ordered hasn’t arrived yet.

This green salsa is way better with chips than your typical red salsa found in the grocery isle. Plus, it’s fresh! The picture above shows only one serving. Reduce jalapeño to half if you can’t take the heat.

Guacamole Ingredients

  • 2 Medium Ripe Avocados
  • 2 Large Garlic Cloves, Minced
  • 1/2 Medium Chopped White or Sweet Onion (about 3/4 cup)
  • 1 Medium Ripe Tomato, Diced
  • 1 Chopped Jalapeño (seeds and all)
  • 1/4 Cup (loose, not packed) Chopped Cilantro
  • 1 Teaspoon Kosher Salt

Guacamole Instructions

  1. Cut tomato into quarters, remove seeds, and dice. Hint: Fillet the tomato like a fish, just removing the goopy parts and seeds but leaving the flesh.
  2. Add the chopped onion, cilantro, jalapeño, garlic, avocados, and salt in a mixing bowl.
  3. Mash lightly with a potato masher, leaving big chunks of avocado.
  4. Add diced tomatoes, gently fold in tomatoes with a spoon so you don’t damage them.
  5. Pop it in the fridge while you make the green salsa.

Green Salsa Ingredients

  • 12oz Tomatillos, Quartered
  • 2 Large Garlic Cloves, Pressed
  • 1 Chopped Jalapeño (seeds and all)
  • 1/2 Medium Chopped White Onion (about 1 cup)
  • 1/4 Cup (loose, not packed) Chopped Cilantro
  • 1 Teaspoon Kosher Salt

Green Salsa Instructions

  1. Put tomatillos, pressed garlic, cilantro, onion, and salt in a food processor. Pulse a few times to mix, then blend well until smooth.

Nutritional Information

  • 590 Calories
  • 36g Fat
  • 43.5g Carbs
  • 7.5g Protein
3 replies
  1. Organica Jane
    Organica Jane says:

    Here’s a simpler version that EVERYONE loves: mash as many avocados as you’d like, then blend in one jar of Green Mountain MEDIUM salsa! Delicious! You can dip with celery (alternative to carb crackers and chips) OR spread on sprouted toast or in a wrap with veggies. Don’t forget to leave the pit to maintain freshness. SO good.

  2. Carlos
    Carlos says:

    DON’T FORGET the garlic, cumin,and cilantros. gotta have some ‘maters and it also helos to include tomatillos and Anaheim Peppers (more than Jalapeno) roasted and peeled and chopped.


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