“That’s when I heard part of the secret. What we eat is a matter of life and death. Food is who we are.” ¬† ¬† ¬† ¬†~ Scott Jurek : Eat and Run.
With all the running I have been doing, I have been busy trying to update you on that, and in the mean time have neglected posting any recipes. So here is one for you because Food is who we are…
Salsa Verde means Green Sauce.
Several countries have its own variation of it. The Italian version is made from capers and anchovies. The German version is made from hard boiled eggs. The version from Argentina is used with roasted meats. But the Mexican version is by ¬†far my favorite and it is most likely the version you are most familiar with. Mexican Salsa Verde is made from the oh so delicious tomatillo, and is normally eaten with tortilla chips or you can find this sauce smothering your tacos at your favorite local Mexican restaurant.
One thing I want to make clear is that Salsa Verde is one of the easiest things to make, so stop buying Salsa from a jar! When you buy salsa from a jar, you don’t know what is truly in it. You can make your own Salsa, and customize it to your own taste buds, buying organic local ingredients. The best part is how FRESH your salsa will be. Tip: you can refrigerate your salsa for up to five days, or make extra, and freeze it, so you always have some on hand. (It can last in the freezer for several months.
Okay, so now that you know what Salsa Verde is, and about it’s background lets begin making it.
- oil, I used olive oil, but you can use coconut or whatever you have on hand.
- 12 medium tomatillos
- 3 garlic cloves, unpeeled
- 1 small white onion, peeled and quartered
- 1-2 jalapeno peppers (optional) depends on how much spice you want. Hot (2), Medium (1), Mild (0)
- 1 poblano pepper
- 2 sprigs fresh cilantro
- 1 teaspoon sea salt
- Preheat oven to 425 degrees F.
- Oil baking pan.
- Place tomatillos, garlic, onion, peppers flat in oiled baking pan. Cover with foil.
- Roast for 40 min. until veggies are soft and golden browns.
- Remove veggies from oven, peel roasted garlic.
- Place all veggies in food processor or blender, along with sea salt and cilantro.
- Blend until smooth.
- Serve. Enjoy.
Tip: Try this sauce warm on a sandwich, as a healthy alternative to mayo. Try this sauce chilled with tortilla chips.
Do you like Salsa Verde? What is your favorite healthy alternative to mayo?
¬© 2013 sweatdaily