Home / Recipes / Gluten Free / Creamy Keto Guacamole Salsa
Creamy Keto Guacamole Salsa
How to Make It
Step 1
Over your stove on an open flame, roast the jalapeno pepper for 3 minutes per side. Remove from the heat and place in a plastic bag for 3 minutes. Transfer to a cutting board, remove the top, slice in half, and scoop out the seeds. Add to your food processor.
Step 2
Husk, rinse, and halve the tomatillos, then add them to your food processor. Halve the avocado, remove its seed, and scoop out the flesh into the food processor. Add the cilantro leaves (no stems), lime juice, sour cream, salt, and black pepper. Process until creamy but still has little chunks.
Step 3
Pour into a bowl and serve it with Keto crackers or veggies. To store, transfer to an airtight container and place in the fridge for up to 3 days.
Ingredients
- Jalapeno peppers, raw – 1 regular – approx 2″ long
- Tomatillo, raw – 2 each – approx 1 5/8″ diameter
- Avocado – 1 each
- Cilantro Or Coriander Leaves Fresh Or Raw Herb – 0.25 cup
- Lime juice, fresh – 0.5 each – juice from one lime
- Garlic, fresh – 1 clove
- Sour cream – 1 tbsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
