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Salsa Verde

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Recipe By Chef Kathy Gold

Tomatillos are considered a fruit, and they have a nice hit of acid taste. You can roast them, or even grill them, but a good recipe that’s hard to beat is to turn tomatillos into salsa verde.


  • 15 – 20 fresh tomatillos, husks removed
  • 1 small onion, quartered
  • ¼ cup cilantro, rinsed and dried
  • 1 serrano chile, quartered
  • 1 small clove garlic
  • ½ teaspoon salt
  • several grinds fresh pepper
  • Juice of half lime


    1. Process ingredients in a small processor until coarsely chopped. Add lime juice. Refrigerate overnight.
    2. Serve with grilled meats and fish, drizzle over burritos, tacos, quesadillas or as a dip with tostados.
Photo by Flicker user wlayton / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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