Salsa Verde
Salsa Verde (Makes approximately 1 ½ cups) Ingredients • • • • • • • • •
1 lb tomatillos, husks removed, washed, cut in half ½ cup white onion, finely chopped 1 tsp garlic, minced 1 Serrano chile pepper, seeds removed, diced 2 tbsp fresh cilantro (1 tbsp dried) 1 tbsp fresh oregano (1/2 tbsp dried) ½ tsp ground cumin 1 ½ tsp sea salt 2 cups water
1. Place all ingredients in a medium saucepan. Bring to boil; reduce heat to low and simmer for 10-15 minutes. Remove from heat, allow to cool slightly. 2. Using a slotted spoon, remove the majority of solid material from the saucepan and add contents to a food processor or blender. To maintain a thicker consistency, do not add leftover liquid to the mixture. 3. Mix together until you reach a smooth consistency. Brian’s tips • • • •
If you desire less heat, replace Serrano chile pepper with one jalapeno pepper. If you desire more heat, add an additional Serrano pepper to the ingredient list. Tomatillos have a lemony flavor that’s pleasantly tart when raw and mellow when cooked. I like to use this recipe as a sauce over such things as baked chicken or turkey, cooked quinoa, cooked brown basmati rice, and scrambled eggs. This recipe is versatile enough to be used along with many other Healthy Edge recipes or alone as an appetizer dip.
1 lb tomatillos, husks removed, washed, cut in half ½ cup white onion, finely chopped 1 tsp garlic, minced 1 Serrano chile pepper, seeds removed, diced 2 tbsp fresh cilantro (1 tbsp dried) 1 tbsp fresh oregano (1/2 tbsp dried) ½ tsp ground cumin 1 ½ tsp sea salt 2 cups water
1. Place all ingredients in a medium saucepan. Bring to boil; reduce heat to low and simmer for 10-15 minutes. Remove from heat, allow to cool slightly. 2. Using a slotted spoon, remove the majority of solid material from the saucepan and add contents to a food processor or blender. To maintain a thicker consistency, do not add leftover liquid to the mixture. 3. Mix together until you reach a smooth consistency. Brian’s tips • • • •
If you desire less heat, replace Serrano chile pepper with one jalapeno pepper. If you desire more heat, add an additional Serrano pepper to the ingredient list. Tomatillos have a lemony flavor that’s pleasantly tart when raw and mellow when cooked. I like to use this recipe as a sauce over such things as baked chicken or turkey, cooked quinoa, cooked brown basmati rice, and scrambled eggs. This recipe is versatile enough to be used along with many other Healthy Edge recipes or alone as an appetizer dip.
