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.
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.