Salsa Verde
I do not eat eggs without salsa verde. It is always in my refrigerator as an added ingredient or a topping. Here is how I do mine. 12 medium tomotillas 4 large jalapenos (use serranos for added heat) 1 large onion (cut into quarters) 1 whole bunch of cilantro 2 T garlic 1 T salt the juice of 2 limes 2 T organic maple syrup In a black iron skillet brown the tomotillas, jalapenos and onion. I use the broiler. After brown, let it cool. Then add to a Vitamix along with all the other ingredients and blend until smooth. If you would like it creamy, add an avocado.