Salsa Verde

by | Oct 26, 2020 | Keto 30 - Meals with less than 15 g net carbs, Recipe

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.

[the_ad id="326"]

[the_ad id="327"]

[the_ad id="329"]

[the_ad id="328"]

Blood pt 1

Blood pt 1

|Jul 26, 2020| Instructional, Video

Metabolism and Nutrition are the topic of this clever informational video narrated by Hank Green at Crash Course.

...