This dip is absolute perfection! I grew up eating it with my family in Texas, but it also works great on top of tacos. I have always been obsessed with the flavor combination. My dad used to make it with sour cream and I have been wanting to recreate the spicy and refreshing dip for years! Finally, I have.
The star of this dish is the sour tomatillo. If you’ve eaten green salsa, then you’ve probably eaten tomatillos. They are beautiful little fruits that are wrapped in a light green husk. After you take off the husk and wash off the waxy residue, they’re almost too tart to eat, but when you make them into a salsa or slow cook them, they are magic!
Instead of using sour cream I use soaked cashews to make it creamy. You can soak them overnight for a raw version or just boil water and cover the cashews for 15-30 minutes for a quick fix.
As you can see in the ingredients, I use serrano and habanero peppers. I find that it is the perfect spiciness for me, but if you don’t like spiciness, you can adjust! You could also substitute jalapenos and take out the seeds for a peppery flavor without the spice! Either way it is enjoyable and refreshing.
This magical salsa is great for parties, cookouts, as a taco topping, with chips, or even just on its own with a spoon. You could also make it and pour it over raw zucchini noodles for a wonderful raw meal. I love it, and I hope that you will too!
It is creamy, vibrant, refreshing, and just a bit spicy. It is a wonderful summer dip or salsa, but I hope that you and yours enjoy it year round.
Ingredients:
- 1/2 cup soaked cashews (soaked overnight or the quick boil method)
- 1/4 cup water
- 2 Tbs. lime juice or the juice of one lime
- 4 tomatillos
- 1 avocado
- 2 cloves of garlic
- 1/2 cup cilantro
- 2 serrano peppers
- 1 habanero pepper
- 1/4 yellow onion
- 1 tsp salt
Method:
- Soak the cashews. You can either soak them overnight or about 6 hours in filtered water in the fridge. This is a great method if you want a raw salsa or dip. For a quicker method, you can also boil some water and cover the cashews with the hot water and let stand for 15-30 minutes. Drain and rinse the cashews before putting into the blender.
- Remove husks from tomatillos and rinse off their waxy residue.
- Prepare ingredients to go into blender. I quarter the tomatillos, and roughly chop the rest of the ingredients for easy blending.
- Blend in rounds starting with the cashews and water. Add in the rest of the ingredients a bit at a time and blend until creamy and smooth.
- Enjoy! This salsa can be enjoyed with chips, on top of tacos, with raw veggies, as a salad dressing, a soup topper, and many more way! Get creative and delight in this lovely tomatillo dream.
