Sally’s Salsa Verde

  • 8 to 10 Tomatillos
  • 2 Bunches of Cilantro
  • 4 to 6 Cloves of Garlic (or more)
  • Jalapeno Chile Peppers (1-2 according to taste)
  • Sea Salt to taste
  • 2 Limes, juiced

Peel and wash tomatillos.  Drop in boiling water and cook for about 3-4 minutes Add in jalapeno peppers.  Boil until tomatillos are a light green, about 5 minutes in total.  Meanwhile, in a food processor, chop garlic and then add cilantro that has been washed and de-stemmed.  Add jalapeno peppers and chop again (remove the seeds if too spicy).  Finally add tomatillos to mixture and chop once more.  Add salt and lime.

Salsa Verde is wonderful as a chip dip or as a condiment for baked potatoes, broiled fish or chicken, rice and beans, or an addition to corn tortillas.  It can be used to spice up soup or anything else you can think of.  It’s also good for immune health and for expelling heavy metals.

Category: For the Kitchen, Recipes, Sally's Blog, Tips · Tags:

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Sally Kravich

M.S. Holistic Nutrition
Iridology
Author & Speaker
Body & Soul Nutrition

New York + 1-212-946-1623
Los Angeles + 1-310-285-3528

Contact Sally

As seen in

Harper’s Bazaar, Marie Claire, Essence, Natural Health, Better Nutrition, Dateline, Donny&Marie, W.B. News, WOR Radio NYC, KPFK Radio LA, The Hair Bible, Take it to Heart, and Self-Seduction. You will also find her referenced in upcoming books in Fall 2011 as the nutritional expert on foods for children and a beauty book.