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.









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