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I’m not exactly a huge fan of spicy food. In face, I have a very low tolerance for such things, much to the chagrin of the Fella. He can have gallons of hot sauce, all of the spicy pepper flakes, buffalo chicken to his face and be happy as a clam. I try a tiny bit of hot sauce on something and need 3 glasses of milk. So part of my goals for the summer, aside from not getting sunburned and no ticks please, is to up my spicy food intake by playing with some recipes.
It’s easy to start off with salsa, since all you have to do is put all the ingredients in a blender. My brother and I bought a really sick one at the end of last summer, so this recipe literally took me about 5 minutes.blenderNinja! Very worth it!
I found this recipe for “Guacamole Salsa“, but I like calling it Green Salsa because it’s not the same texture, consistancy, or taste as guacamole. Plus, I like using the Chipotle recipe for guacamole. It’s delicious.
This recipe calls for tomatillos (AKA tomate verde) instead of tomatoes, which I’m fine with because I don’t like tomatoes. The tomatillo is meatier, and has an almost citrus flavor. It tastes fresh, and works really well with the avocado.
Here’s the recipe I used:

  • 1 lb. tomatillos (or more if you want it thinner)
  • 1 jalapeno pepper (or more if you like it spicy)
  • 1/3 bunch cilantro
  • 1 thick slice of onion
  • 2 garlic clove
  • 1 avocado
  • 1 tsp. salt
  • A few shakes of Cumin

ingredientsI added the cumin and an extra clove of garlic because, garlic, and put everything in the blender. I took the advice of the original recipe, remembering the put the avocado in “last” (first, since my blender gets turned upside down to blend everything) and the tomatillos in “first”. I had to pack in the tomatillos a few at a time because I don’t have the biggest blender, but once everything started getting liquefied I fit all of the ingredients in no problem.chipThis stuff is not super spicy, but you can add more spice, or maybe more avocado if you want thicker texture. It tastes fresh, with a little kick to it, and the texture is thick enough that you can get a good amount on the chip without dripping some on your shirt. That’s a win in my book! Plus, the color is awesome!
These photos are of a small bowl I had for myself, but there’s a big container of it in my fridge right now waiting to be demolished by the rest of the family.salsadirty

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