A Little Salsa Verde

Written By Imperfectbalancebyjenn

Let’s talk garden to table, I could not be happier with this recipe and the fact that I grew the ingredients. But no worries you can buy everything from the grocery store and it will come out great.

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Ingredients:

10-15 tomatillos, remove the husk and wash

1 small white onion

1 bunch of washed cilantro, both leaves and stems *

2 limes

2 jalapeños seeded if you don’t want the heat. Keep a few in for some heat

1 1/2 tsp of sea salt. ( or to taste )

You guys this was so super easy to make.

I first boiled some salt water and dropped the tomatillos to cook for 5 minutes. Drained and cool.

While the tomatillos cooled, I started with the onion and jalapeños first in the blender. Then I added the cilantro. Next came the tomatillos, lime juice and salt to taste. Give that all a blend in mixer and that’s it!

We enjoyed this warm with tortilla chips and a side of guacamole—so simple. The leftovers were perfect for rolling into enchiladas the next day. Seriously delicious! I’m even thinking about canning a few jars to have on hand for quick meals or snacks.

PS * Yes you can use the stems of some herbs: Cilantro, basil, dill, parsley to name a few but I would not use oregano, thyme, rosemary. These stems to me are a little woody and or bitter.

Enjoy~

Jenn

Imperfectbalancebyjenn

Hey, I’m Jenn, semi-retired military spouse, mom of four and a NYer turned OKie. After 30 years of moving and starting from scratch, my husband, soldier, Dennis and I decided Oklahoma was our last stop. We built our forever home, “The Roost” here in SW Oklahoma.

When I’m not out running, leather working, volunteering or with the chickens, yes, a new thing for me, I’m in the garden. I love to learn and experiment how to grow here in SW Oklahoma. My favorite part is to bring the garden to the table.

I’m so glad you guys are here! We can all learn, share and “Grow” together through this journey.

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Zucchini Bread