🥑 Homemade Creamy Green Salsa
If you’re looking for a salsa that’s fresh, zesty, and just the right kind of creamy, this one’s a game-changer. Perfect for dipping, drizzling, or straight-up spooning into your mouth (we don’t judge here). This recipe blends roasted veggies with creamy goodness and a kick of heat—Rome-style.
🛒 Ingredients:
10 tomatillos, husked and washed
1 bundle fresh cilantro
5 garlic cloves
1 green chili pepper
1 pasilla pepper
1 jalapeño pepper (optional, for heat)
1 white or yellow onion
3 limes, juiced
2 tbsp apple cider vinegar
1 avocado
1/3 cup sour cream or Mexican crema
1 tbsp Knorr’s chicken bouillon
Salt to taste
🔥 Instructions:
Wash all your produce. Seriously, no shortcuts—rinse everything well.
Quarter onion, slice peppers in half, and discard outter onion layers and pepper seeds and stems.
Roast the tomatillos, onion, and all peppers directly on a hot skillet or over an open flame until they’re charred and soft. This brings out the flavor and gives the salsa that roasted depth.
Add all the ingredients to a blender: your roasted veggies, raw cilantro, garlic, lime juice, vinegar, avocado, sour cream (or crema), Knorr’s, and salt.
Blend until smooth. Taste and adjust:
Add more lime or vinegar to bump up the tang.
Add more Knorr’s or salt to boost the savory.
Add extra avocado or sour cream if you want it richer and creamier.
🧠Pro Tips:
This salsa thickens as it sits—perfect for next-day leftovers!
Want a spicy twist? Keep the jalapeño seeds in.
Goes great with tacos, grilled meats, chips… or straight off the spoon.
Tag me @RomeMealPrep when you make this! I love seeing how y’all put your spin on it. 🙌
🔎 MACROS:
Estimated Macros for Entire Salsa Recipe (Full Batch):
Calories: ~643 kcal
Protein: ~13.1 g
Fat: ~38.7 g
Carbohydrates: ~75 g
Estimated Yield:
About 20 servings (2 tablespoons each)
Per Serving (2 tbsp):
Calories: ~32 kcal
Protein: ~0.7 g
Fat: ~1.9 g
Carbohydrates: ~3.8 g