You’ll frequently see salsa recipes and salsa love on this food blog. Why? This food blogger is, how do you say, freaking obsessed with salsa! I mean, seriously, there are so many variations and each tastes fresh and fabulous. What’s more, salsa can be as healthy as you want it to be. Mediterranean cooking is known to be incredibly healthy and some of the main components of a Mediterranean Diet are right there in salsa: Tomatoes, garlic, peppers, onions..
Nutritional expert Joy Bauer even suggests using salsa as a substitute for creamy dressings on sandwiches. Been there, done that, and called it Heavenly. I even replace salad dressing with salsa a most of the time – it ups the vegetable ante while keeping out unwanted fats and calories. I can’t wait to find tons of ways to enjoy the Salsa Verde recipe below. It’s from KRUPS, so I know it’s a knock-out.
Fresh Salsa Verde Recipe from KRUPS
1 1/2 pounds tomatillos, husks removed
1 Serrano chili, more or less, optional
1 garlic clove, chopped
1 teaspoon salt, plus more for seasoning
1/2 cup freshly chopped cilantro leaves
1 cup chopped white onion
Rinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes.
Add the tomatillos to the blender along with the chili, the garlic clove and a teaspoon of salt. Puree until smooth. Stir in the chopped cilantro and onion. Taste for salt and add more, if necessary. Pour into a serving bowl.