Time 5m Number Of Ingredients 5 Steps:
In a medium size bowl mash the avocado with a fork. You can leave some small chunks to add to the texture. Next, add in the Tomatillo salsa verde. Mix until combined. Last, add in the cilantro, lime juice and salt. Stir until well combined. Taste test to ensure it is the right flavor you want, add more salt or lime juice if you feel inclined. Make sure to add a little extra at a time, you don’t want to over use one ingredient and throw the flavor off completely.
Time 5m Yield 24 serving(s) Number Of Ingredients 3 Steps:
Place all ingredients in a blender and pulse until smooth. Serve on tacos, enchiladas, or simply with tortilla chips as a dip.
Time 10m Yield 8 Number Of Ingredients 6 Steps:
Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.
Number Of Ingredients 8 Steps:
Prepare the Creamy Salsa Verde Combine the tomatillos, jalapeño, cilantro, garlic, green onions, salt, water, and half of the avocado in a blender or food processor. Purée until smooth. Check for seasoning and adjust if necessary.
Time 20m Yield 16 servings, 2 Tbsp. each Number Of Ingredients 7 Steps:
Bring water, tomatillos and chile to boil in medium saucepan. Simmer on medium-low heat 12 min. or until tomatillos are softened, stirring occasionally. . Drain tomatillo mixture; spoon into blender container. Add onions and dressing; blend until smooth. Add cilantro; blend just until finely chopped. Add sour cream; mix well.
Time 30m Yield 5 helpings Number Of Ingredients 9 Steps:
Add water, salt and rice to a 2-quart saucepan; stir. Bring to a boil. Reduce heat to low. Cover; cook 22-24 minutes. Remove from heat and set aside. Meanwhile, coat chicken pieces with seasoning in shallow bowl or plastic bag. Heat oil in 10-inch non-stick skillet over medium-high heat. Carefully add chicken and peppers; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Top rice with chicken and peppers; drizzle with Creamy Salsa Verde sauce. Sprinkle with optional toppings if desired. Enjoy!
