This sauce is goddamn delightful and it’s versatile as heck.

I first made a version of this to top a Black Bean and Sweet Potato Burrito and it paired nicely.

It’s also, since we sort of can’t go near sweet potatoes and beans when we’re being hardcore Keto, great with a myriad of other things like as a toping for meaty cheesy burrito bowls of nearly every variety, good on omelets, scrambled eggs, with parmesan crisps, and, if thinned down a bit, it’s a great drizzle on most roasted meats, especially when that meat is prepped with Mexican or South American spice blends.

Avocado Salsa Verde

INGREDIENTS:

2 ripe avocados

1 bunch cilantro

1 small can of green salsa verde (find it in your store’s Mexican Food aisle. I go for medium because I’m somewhere between total gringo and “please set my face on fire”)

4-5 cloves of garlic, minced.

DIRECTIONS:

Toss everything in the food processor (please just put the avocado meat in there, not the fucking pit or the skin, I shouldn’t have to tell you this) and pulse til obliterated.

If you don’t have a food processor, do your best with a blender or a mixer.  But I would recommend mashing and cutting everything up first if you’re going that route so it all actually blends properly.
Number of servings:  Depends on how you’re using it, really.  But a little goes a long way so I would say…a lot of servings.

Are there carbs in avocados?  Yes, but they’re good carbs and, better yet, avocado is a healthy fat.  AND YOU NEED HEALTHY FATS.  So don’t sweat this.