Muy Verde means very green – and this vegan dip is indeed that, plus creamy, crazy tasty, and packed with veg to boot. Use vegetables straight from your garden, or supermarket staples to blend up this Muy Verde Salsa – either way is delightful. And I’ve got a couple ideas for more green add-ins to take it from Muy Verde to Mas Verde.
When reviewing the Good Cheap Eats Cookbook a while back, I encountered the recipe for Poblano Chile Enchiladas which features a luscious sauce made so simply by whizzing a 16oz container of sour cream with a 16 oz jar of salsa verde.
Ever a tinkerer, I added a half bag of spinach and some green chiles from the garden. That combination had me nearly drinking the enchilada sauce and settling instead for dipping many many many chips in it.
Which is all to say that I’ve been playing around with this Muy Verde Salsa recipe for a while. It’s become very green and wholesome with not only the spinach to green it up, but I’ve also omitted the sour cream – substituting avocado instead to achieve that same creaminess but without the dairy.
If you’re a gardener, you could totally make your own salsa verde – later in the summer once my garden is churning out tomatillos and jalapenos I know I will be trying Lacy’s Best Salsa Verde Recipe Ever. And if you’ve got any avocados lingering in the freezer, this dip/sauce would be a great use for frozen avocados.
Want it Mas Verde (more green?) – add lime juice. Mucho Mas Verde (much more green?) – add jalapeno, poblano, or hatch chiles either roasted, canned, fresh, or tabasco-ized. If it gets too hot to enjoy, remember you can always cool things down with a dollop of sour cream mixed in.
I have baked this salsa, and can testify that it makes a great enchilada sauce. Baking takes a lot of the heat out of it FYI, so adjust accordingly. I’ve also frozen it and thawed later for enchilada sauce. And in the fridge it lasts about 4 days.
PS: I’m a big fan of my Cuisinart Immersion Blender, but a regular stand/pitcher blender would do the same job just as well here.
- 1 cup salsa verde
- 1 avocado
- 4 oz spinach, or a half bag, or a couple of big handfuls
- Juice of .5-1 lime
- A dash (or 12) of Tabasco Green Pepper (Jalapeno) Sauce
- Diced Chiles - roasted, fresh, or canned jalapeno, hatch, or poblanos
- Place all 3-6 ingredients in a blender (or bowl if using an immersion blender).
- Blend until smooth, creamy, and drink-ably delectable.
2 thoughts on “Muy Verde Salsa”