Raw Salsa Verde - A Powerful Antioxidant

This little powerhouse of a sauce is packed with: vitamins A, E, K, C, magnesium, selenium, iron, copper, zinc, carotene, antibacterial / antiviral / antifungal / anti inflammatory / and detoxification properties. It aids digestion and is a powerful antioxidant.

10 Tomatillos (leaves and stems removed)

1 Bunch of Fresh Cilantro / Coriander Leaves (a rose by any other name…)

5 Cloves of Garlic

2 Limes

1 Fresh Green Jalapeño

1 Small Yellow Onion

Salt to taste

Wash and quarter the tomatillos, wash and rip the stems from the cilantro, peel and remove the hard ends from the garlic, wash and cut the stem off the jalapeño (for a milder salsa, remove the seeds as well), peel and quarter the onion. Place all ingredients in a food processor, and pulse until thoroughly incorporated. If you don’t have a food processor, no worries, just chop everything mentioned very, very, finely. Pour your blended sauce into a non reactive bowl, and squeeze in the juice of two limes. Stir and salt to taste.

That’s it! I serve this with nacho chips, on tacos, burritos, over eggs and stirred into individual serving bowls of chicken soup. It can be cooked, but for the best health benefits, (vitamins A, E, K, and C are diminished or lost completely in cooking) I prefer to serve it raw with a bowl of the least processed nacho chips available!



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