PP Mexican Salsa Verde
Chef: Cathy Katin-Grazzini, Cathy’s Prescription Kitchen
Makes: 2 ½ - 3 c
Prep Time: 15 min
Cooking Time: 30 min
Total Time: 45 min
INGREDIENTS
1 lb tomatillos, papery skins removed and washed well
1 medium white onion, large dice
2 lg cloves garlic, minced
No-sodium veggie broth to deglaze pan
1 jalapeno pepper, seeded, large dice
4 Serrano peppers, seeded or 1 green Thai chili, large dice
2 T dried yerba Buena leaves (spearmint) or 4 T fresh spearmint
1 bunch scallions or 1 lg Chinese scallion, sliced crudely
1 packed c cilantro leaves and stems
Zest and juice from 1 organic lime
Shiro miso to taste
Garnish
Cilantro leaves and thinly sliced scallion
DIRECTIONS
Line a roasting pan with parchment paper and broil the whole tomatillos for about 6 min until toasted on top. Turn upside down and broil underside for another 6 min or until it is lightly browned. If the pulp is not yet soft, lower the oven temperature to 400 degrees F and roast until they soften and begin to collapse.
Heat a skillet for 3 min over medium heat. Dry sauté the onion, stirring, until lightly caramelized. Deglaze the pan with a splash of broth. Add the garlic, and after a minute add the peppers, yerba Buena and scallion. Cook for a few minutes more to blend flavors.
Transfer sauteed veggies, cilantro and tomatillos to a food processor. Pulse to make a chunky salsa. Add lime zest and juice. Season with miso. Taste to correct seasonings.
Salsa Verde is best enjoyed freshly made and at room temperature. Garnish with additional fresh cilantro leaves and scallion.
Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes. Visit Cathy at her website, Facebook, YouTube,and Instagram. Watch for Cathy’s cookbook, coming in Spring 2022; title yet to be announced.