Creamy Jalapeño Salsa
It goes inside of burritos, on top of burrito bowls, can be used as a marinade for tofu + mushrooms and of course as a dip for chips.
This bright green salsa is center-of-the-table worthy.
There was always a green salsa that I gravitated to at our mexican family gatherings. If it has cilantro and lime in it, I will eat it. I truly believe that if you have a good salsa, you can bring any dish to life.
It’s not just the taste of salsa that is incredible – it can be full of herbs, produce and spices that amp up a meals plant content. Which – in turn adds to a diverse gut microbiome.
I add this creamy, spicy, tart salsa to everything. It goes inside of burritos, on top of burrito bowls, can be used as a marinade for tofu + mushrooms and of course as a dip for chips.
I’m so happy to share this one with you!
Creamy Jalapeño Salsa
Ingredients
- 4 jalapeños, stem and seeds removed
- 1 bunch fresh cilantro
- 4 garlic cloves
- 1 lime, juiced
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 1-3 tbsp water (to thin sauce, as needed)
- ½ tbsp Mexican oregano (optional)
For the Cashew Cream Base
- ½ cup soaked cashews
- 2 garlic cloves
- ⅛ cup water
- pinch of salt
Instructions
- Add all cashew cream ingredient to a blender (if using cashew cream base) *
- Blend until very creamy smooth
- To the cashew cream, add all remaining ingredients
- Blend until creamy smooth, adding a tbsp of water at a time to thin the sauce until you’ve reached the desired consistency
- Serve chilled, room temperature or warmed on the stove *
