• Ananda

Tomato Salsa Verde

Updated: Sep 18, 2020


This is a great condiment for most meats, poultry, fish and rice or potatoes. Can be frozen and pull out as needed.

Makes approx. 3-4 cups

  • 1 pound tomatillos, husked and cored

  • 3 whole garlic cloves, peeled

  • 3 whole jalapeños, cut off stem

  • Homemade chicken stock or water

  • Salt (see Food List)

  • 1 med white onion, minced about 2T

  • Fresh cilantro, minced about 2T

Put tomatillos into a stock pot with garlic and jalapeños. Cover with stock or water. Add salt. Bring to boil and reduce to simmer until tomatillos are tender, about 15 minutes. Set aside jalapeños.

In a blender, puree in batches until smooth. Add jalapeños one at a time and stop when you have desired heat level.

You can fold in onion and cilantro by hand. Season with salt and more onion/cilantro if desired.

(recipe by Lynn Wolff)

2 views0 comments

Recent Posts

See All

2 cups grated zucchini 1 large egg 1/4 cup flaxseed meal Salt & Pepper 2 cups shredded cheese (Cheddar) Directions: Squeeze excess moisture out of zucchini with a clean towel. Mix zucchini, flaxseed m

2 cups Spelt, Kamut or Whole Wheat Flour (see Food List) 2 cups water with 2 tablespoons of whey*, lemon juice or grain vinegar. Choose the one that is NOT your food intolerance. 2 Eggs lightly beaten

This tea is very high in bioflavonoids. Bioflavonoids have been used in alternative medicine as an aid to enhance the action of vitamin C, to support blood circulation, as an antioxidant, and to treat