Ever been to a restaurant where the free stuff they give you before the meal is sometimes almost as good as the actual meal? Like for instance, the kick ass pretzel bread at Le Cellier at Disney World (Epcot) or the amazing salsa at your favorite Mexican restaurant?
Yes. And yes.
Daniel and I ate at Gringo’s probably about 6-7 years ago, and immediately became obsessed with their green/verde salsa. Was it avocado? Is it ranch? WHY IS IT SO GOOD?!
Fast forward to 2011 when he graduated from college, we had his celebratory dinner at Los Cucos which is a Houston-area restaurant chain, as is Gringo’s now. Again, that oh-so-delicious green salsa was served to us. It’s creamy, it’s got amazing flavor, and it’s easy to eat an entire little salsa bowl of it in under 10 minutes.
We seriously asked for a refill of the green salsa when we went to Gringo’s last month. We have no shame.
Since we can’t always travel to Houston for our Los Cucos/Gringo’s green salsa fix, we set out to recreate it at home. Not one to be stingy, I’m going to share the recipe with you. There are many variations of it online, but mine is slightly different in that I omit cilantro and mine is a bit creamier, less watery than a normal salsa. This recipe makes about 32 oz./4 cups, and is perfect for chips or top enchiladas/tacos. Very versatile salsa.
- 1, 28 oz. can of green tomatillos, drained (fresh can work, too, just boil until tomatillo flesh is tender, chill in freezer for to cool them off)
- 3 medium avocados
- 1/2 of a serrano pepper
- 8 oz. light sour cream
- 2 cloves of garlic
- 2 tsp. salt
- 1 tsp. steak or fajita seasoning
Directions: Open your can of tomatillos, drain all the liquid out. Dump all of them into the blender, followed by your avocado and all other ingredients. It should look like this:
Not very pretty or fancy, but that’s ok. Now blend/puree until it’s all broken down. If it’s too thick for your liking, add a TINY amount of water. TINY!
Now, serve and enjoy. This dip is creamy, full of flavor, and so fresh and affordable. Perfect for a Super Bowl party or any get together. It comes together in minutes. I thought it was tasty at room temperature, but it’s really delicious cold, too. The dip will keep for about 4-5 days, so I would make this and use it up quickly.
As you all know, I’m counting calories like a madwoman, so I figured out the calories to be about 290 calories for 1 cup. I serve myself about 1/4 cup when eating, so it’s not too awful, but you gotta watch your serving sizes.
Are there any restaurant salsas you’re addicted to?
I’ll be back on Wednesday with a giveaway that will help the lucky winner keep their New Year’s Resolutions by snacking healthy. :) See ya then!