This fresh, vibrantly flavored salsa verde is great on everything from tacos, burgers, and fish to baked potatoes and omelets. Enjoy!!
21 Day Fix Containers: .5G
Total Time: 25 min.
Prep Time: 25 min.
Cooking Time: None
Yield: 8 servings, about ¼ cup each
1 lb. tomatillos, husks removed, washed, coarsely chopped
¾ cup coarsely chopped fresh cilantro
½ medium onion, chopped
1 clove garlic, coarsely chopped
1 medium jalapeno, seeds and veins removed, coarsely chopped
2 Tbsp. fresh lime juice
½ tsp. sea salt (or Himalayan salt)
1. Place tomatillos, cilantro, onion, garlic, and jalapeno in blender; cover. Blend until slightly chunky.
2. Add lime juice and salt; blend to desired consistency.
• If salsa has too much liquid, it’s okay to remove some. You can add this flavorful liquid to guacamole, taco meat, or scrambled eggs.
• For a spicier salsa add 1 to 2 additional jalapenos.
• For a roasted salsa, cut tomatillos (with husks removed) in half, place them cut side up on a baking sheet. Bake at 450° F. for 15 to 20 minutes, or until soft. Place roasted tomatillos in blender with other ingredients as listed above.
(Recipe from Team Beachbody Blog)
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