re: The virtues of Low Carb Spicy Green Sauce

I baked pork in the oven in salsa verde and shredded it and will make the sauce this evening and we will have tacos. Based on Darla's picture I am going to blend avocado into it instead of slicing the avocado separately.

I went to the store just to purchase cilantro to make this happen since I had all the other ingredients for the tacos.

I used it as part of the marinade for chicken thighs and then put some on top of the chicken, as well as using it for a salad dressing...

Make this all the time for fish tacos. We call it our version of crema.

I did have lime, just forgot to include it in the post.

I’m not sure what the desired consistency should be.

First batch (no avocado, just cilantro, a jalapeño, lime juice, salt, cumin, chili powder, sour cream). It was thin.

Second batch had all that plus avocado, and was obviously thick.

Third batch was parsley, pistachios, garlic, jalapeño, lime juice, salt, cumin, chili powder, sour cream. Very thick. I didn’t realize the pistachios would thicken it even more than the avocado did.

I didn’t care for the parsley batch until I added the cumin and chili powder.

What is your desired thickness level? It becomes more of a dip than a sauce or dressing when it’s thick.

Mais, it was tik tik like dat.

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Make this all the time for fish tacos.

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I know a lot of people make it. I just wanted to point it out for folks doing Keto that may not be familiar with it. It's delicious, easy, inexpensive, and as someone said, a great use of leftover cilantro.

Thanks Jax!

I'll add that Cilantro and lime (and just the right amount of salt) makes a ton of south of the border recipes better.