While on “shelter in place” orders a friend reached out asking for a salsa verde recipe because that was “her jam”! I am SO GLAD she did! This might now be “my jam”! This is great on meat, chicken, fish, vegetables and even as a salad dressing!!!
Cilantro is big in this recipe! Did you know herbs and spices have health benefits as well?
Cilantro has been shown to:
- Contain antioxidants
- Decrease blood sugar
- Decrease inflammation
- Improve digestion
- Decrease brain inflammation
- Contain anticancer properties
Supplies:
- ½ sheet rimmed baking sheet
- Foil
- 4-inch paring knife
- High-speed blender
Ingredients:
- 1.5 lb Tomatillos
- 1 poblano pepper
- 4 jalapeno
- 2 bunches of cilantro
- 1 bunch parsley
- 1 cup lime juice
Instructions
- Preheat oven to Roast 425F
- Wash vegetables
- remove tomatillo husks
- Remove stems and seeds from jalapeno and poblano pepper and cut in half
- Add tomatoes, jalapeno and pepper to foil lined baking sheet
- Roast for 20 minutes
- While vegetables are roasting, chop cilantro and parsley and add to high speed blender
- Add lime juice to blender
- When vegetables are finished, add to blender
- Pulse until you get your desired consistency
ENJOY!