ANA’S GREEN SAUCE WITH TOMATILLOS RECIPE

Tomatillos. I can’t believe that I just discovered them! They are amazing! Tangy, plump and delicious!

If you’re unfamiliar with tomatillos they are small pumpkin looking tomatoes with an outer husk that you remove before cooking.

This vegetable or fruit originating from Mexico is used in many Mexican recipes and can be found in most supermarkets where they sell Latino food.

Tomatillos are high in vitamin C and K and therefore have antioxidants that are good for your skin and your health in general.

Every Sunday my sister and I hop on our bikes and go to Flying Iguanas in Atlantic Beach to have their delicious green salsa … made with tomatillos! I can literally pick up the dish and drink the salsa. It’s so delicious!

I saw my friend Ana making a green sauce with tomatillos and jalapeños and I quickly asked for her recipe.

You can use this sauce with rice, meat, meat substitutes, enchiladas or anything else you can think of

INGREDIENTS

• 10 tomatillos
• 1 onion
• 8 cloves garlic
• 2 jalapeños*
• 3 small peppers (any color)
• 1 tbs cumin
• Salt and pepper to taste

*Ana uses 6 jalapeños. She and her family love spicy food. She recommended that I use 2 but I only used 1/2 of a more mild jalapeño becausemy tolerance for hot spicy food is low.

HOW TO MAKE GREEN SAUCE WITH TOMATILLOS

STEP 1

1. Remove husk of tomatillos
2. Wash vegetables in water and a little vinegar
3. Fill large pot halfway with water and add jalapeños.
4. Cook 10 minutes
5. Add garlic, onion, tomatillos and salt
6. Boil tomatillos approximately 5 minutes or until they begin to change color.
7. Take out tomatillos before they burst and set aside
8. Add cumin
9. Cook the rest of the vegetables 10-15 minutes or until soft

STEP 2

1. Put tomatillos and remaining strained vegetables in a blender
2. Add vegetable stock to 1 cup of the water and dissolve
3. Add to blender with 1 tsp of adobo and 1 tbs olive oil
4. Blend
5. Add more of the water to get desired consistency
6. Season to taste

I served my green salsa over baked sliced potatoes, and plant based chicken garnished with red pepper slices.