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Nothing says “Happy St. Patrick’s Day” better than chips and salsa! Wait. What? Okay. Maybe not. But I won’t deny myself an occasion to celebrate with chips and salsa! Salty tortilla chips and spicy salsa are one of my all-time favorite eats. I love all kinds of salsas like restaurant-style tomato, fruit salsas, and especially salsa verde! So with St. Patrick’s Day just a few days away, I figured that a green salsa – although not Irish (but neither is that corned beef you’ll be eating) – is pretty appropriate!
Instead of just a traditional salsa verde, I decided to really step it up and make a creamier version. Since I’m being fairly good about the food I eat these days, I used an avocado to give this salsa its creamy texture. Sure, you could use sour cream, but bringing avocado to the party also adds another boost of green color to the salsa. This creamy salsa verde is crazy good and a perfect starter for your St. Patrick’s Day celebration!
If you’ve never tried salsa verde before, you’re seriously missing out. It’s a little tangier and a lot milder than most red salsas. Just like red salsa, salsa verde is delicious on a variety of Mexican-inspired dishes and can even take the place of red enchilada sauce. It’s also pretty awesome on Grilled Steak Fajita Pizza (just saying)! This creamy version takes it to a whole ‘nother level of awesomeness! It’s smooth with just the right amount of heat to give it flavor, but not overpower the other ingredients.
But what would a good salsa be without tortilla chips? Since you can’t have St. Patrick’s Day without shamrocks, I used a shamrock shaped cookie cutter to make tortilla chips out of small flour tortillas. Once they were cut out, I brushed them with a mixture of olive oil, dried cilantro, and a little salt. The cilantro not only makes a nice seasoning for these chips, but also gives them a hint of festive, green color!
- 2.5 inch shamrock cookie cutter
- 12 - 10 inch flour tortillas
- 1/4 cup extra virgin olive oil
- 1/2 tsp. dried cilantro
- Salt, to taste
- 28 oz. can tomatillos, drained
- 1 lime, juiced
- 2 garlic cloves
- 1 small jalapeño pepper, seeded and chopped
- 1/2 cup red onion, chopped
- 1 avocado, pitted and chopped
- 1/2 tbsp. apple cider vinegar
- Salt, to taste
- Preheat oven to 350 degrees.
- Use a shamrock cookie cutter to cut chips out of the flour tortillas.
- Place evenly on a baking sheet lined with parchment paper.
- In a small bowl, mix the olive oil, cilantro, and salt together.
- Use a pastry brush to brush each side of the chips.
- Bake for 10 minutes, or until they start to brown.
- Remove from oven and cool before serving.
- Add the tomatillos to a food processor and pulse to break them up.
- Then, add the rest of the ingredients and blend until a smooth, creamy texture is achieved.
- Serve with shamrock tortilla chips.
- Pro tip: Save the flour tortilla scraps to cut into pieces, bake, and use to top soups and salads.
This definitely isn’t your traditional Irish fare, but if you’re going to have a shamrocking good time for St. Patrick’s Day, you might as well break out the chips and salsa!
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