What's better than a dip recipe made to complement our Wavy Sea Salt Sweet Potato Chips? The fact that it comes from our amazing founder, Megan Reamer! Bursting with fresh, vibrant flavors, this salsa verde pairs perfectly with the crispy, savory goodness of our chips. Whether you're hosting a gathering or just enjoying a snack at home, this combination is sure to impress. Easy to make and even easier to enjoy, it's a must-try for any chip and dip lover!
The Recipe
Ingredients
- 8 fire roasted Hatch green chiles, skin, stems, and seeds removed
- 1 lb tomatillos
- 1/2 cup cilantro, roughly chopped
- 1/2 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 lime, juiced
- 1 tsp cumin
- 3/4 cup water
- 1 tsp fine salt (more to taste)
- 1/2 tsp black pepper (more to taste)
- 2 ripe avocados, diced
Instructions
- Fill a medium size pot with water and bring to a simmer. Add the tomatillos and cook until opaque green, about 6 minutes.
- Using the water from the tomatillos, pour 3/4 cup water into a blender. Add the chiles, tomatillos, cilantro, onion, garlic, lime, cumin, salt, and pepper. Pulse on high until smooth and well combined.
- Transfer the mixture to a saucepan and bring to a simmer over medium high heat. Simmer for 10-12 minutes, or until the onion and garlic are no longer raw.
- Allow to cool slightly before adding the avocado. Store in an airtight container in the refrigerator or serve immediately with your favorite chips. Enjoy!
Serve Megan's salsa verde with Jackson's Wavy Sea Salt Sweet Potato Chips for a crisp, savory pairing. For another dip from Megan, try the Megan's Green Goddess Dip Recipe.
