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THE Green Salsa Recipe (That I put on everything)

Posted Mar 14 2014 5:00am

We all know how obsessed I am with all things spicy, right?  Right.  I do not discriminate against anything that is spicy, I love it all: spicy wing sauce, hot sauce, BBQ sauce, and of course salsaaaa.  Okay this recipe doesn’t need to be that spicy, so just hang with me if you’re not on the spice train, mkay?
IMG_2285 My favorite discount store has just made my dreams come true by starting to sell produce.  So when the first thing I saw were tomatillos, I knew what had to be done.  Tomatillo sauce!

Actually, I thought it would be perfect to simmer in some grilled chicken for the taco night that I made when we spent the weekend in Virginia for the hub’s birthday.   It was a total hit- we loved it so much that I went straight back to buy more tomatillos when we returned and I made a big batch of it for this week.  I’ve been putting it on everyyyttthinggg.  On top of salmon burgers, on my eggs, CHIPS, over baked sweet potatoes, as a dressing in salads, mixed in with some pulled chicken and on and on and on.

IMG_2330

THE Green Salsa Recipe (Tomatillo Sauce)

-around 15 tomatillos (small-medium sized.  Whatever you can find!)

-1-2 tablespoons of olive oil

-1 handful of fresh cilantro

-1 large onion

-2 garlic cloves

2T-1/4 cup of pickle jalapenos (depending on how spicy you want it) Can omit or just add some crush red pepper flakes

-lots and lots of salt and pepper

1. Remove skin of the tomatillo, cut in half and place cut side down onto a large baking dish.  Cover with olive oil and salt and pepper. Broil until juices are released and tomatillos are a little charred.  After cool, put into a food processor or food blender with about 1/4ish cup of it’s juices (you might be able to dump the entire dish into the processor, just make sure that there isn’t much more than 1/4 cup of juice or so or else it will be too watery).

2. Add large handful of cilantro, onion cut in half, whole garlic cloves, jalapenos and s/p.

3. Blend! Test to taste and add more s/p if needed.  A squeeze of lime juice would brighten that right up if you have one on hand.

4. Eatttttt.  It’s best to eat immediately (it’s so fresh and delish), but it will store in the fridge just find for up to 3 or 4 days.  I wouldn’t really know, it never lasts that long in our house ;)
IMG_2289 This is THE salsa that you won’t be able to live without.  Make it and tell what you ate it over!  I’m drooling just thinking about it.

Edited to add: Just realized that this since this is GREEN, it’s perfect to celebrate St. Patty’s Day with! Awesome possum.  Happy (almost) St. Patty’s Day!

Green or red salsa? 

If you could only eat one type of ethnic food for the rest of your life what would it be?  Me? Like you needed to ask…mexican. C’monnn

xoxo Alisha

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