Salsa Verde
Salsa verde is one of the two fresh salsa. It's typically made with tomatillos, but they're sometimes hard to find outside of Mexico so we've adapted the recipe. Not only is it an integral part of many of Mexican dishes but it also replaces green curry paste in our Southeast Asian recipes to make them ultra-easy.
Ingredients
Macronutrients
per serving of 1 tbsp
Micronutrients
per serving of 1 tbsp
Step 1
Chop the stems off the peppers. Deseed and devein the peppers for a milder (less heat) salsa.
Step 2
Combine and thoroughly mix the ingredients in a blender. Transfer to a jar and keep refrigerated.
Notes and Tips
You might need to add a tablespoon or two of filtered water to get the mixture to blend correctly and to produce the desired consistency. Add more salt and sugar-substitute to achieve the desired taste. Can be stored for up to 10 days in the refrigerator. Add a couple of tablespoons of vinegar after a week in the refrigerator to extend the fridge-shelf-life of the salsa.
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