Monday, January 28, 2019

Salsa Verde- Phase 1 and Phase 3






This salsa is SO good on tacos. On salads as a dressing. As a dip for pretzels. On burrito bowls. On burgers or chicken. 

You can make it as spicy as you want- remove the seeds and membranes from the jalapeno for a milder salsa. Leave them in or add a different hot pepper if you want it on the spicy hot side.



Salsa Verde
P1 & P3

6-8 large tomatillos, husks removed, thoroughly washed
1/2 medium white onion, cut into chunks
2 jalapenos, stems removed
6 cloves garlic, peeled
1/2 cup coarsely chopped cilantro
1 1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp xylitol or stevia equivalent
1/3 cup chicken broth

Juice of 2 limes

In a cast iron skillet on high heat, char the tomatillos, onions, garlic and jalapenos. Move them around until they are fairly well charred on all sides. 

Place the veggies in a blender, along with the rest of the ingredients and pulse until blended. Blend as smooth or chunky as you like. 

Pour the salsa into a sauce pan and cook over medium heat until thickened. Cool. Pour into a jar with a lid for storage. This will keep for about 14 days in the fridge. 


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