I love Love LOVE Mexican inspired food, in all forms! Spicy, mild . . . you name it, we love it in our house! So when I planned to make grilled veggie fajitas last week, I opted to not use the jar of tomato salsa we had in the fridge and concoct my favorite homemade Salsa Verde! Frankly, tomatoes are an inflammation trigger for me and though I enjoy them from time to time, cutting them is no hard decision for me! So here’s my recipe, its super simple and there is NO JUNK!
- 4 ripe Tomatillos, chopped
- 4 seeded Biscayne Peppers, chopped (which are mild peppers)
- 1/2 yellow Onion, chopped
- 1/2 cup Cilantro
- 2 cloves Garlic
- 1 seeded Jalapeno, chopped
- 2 tbsp Extra Virgin Olive Oil
- Juice of 1 Lemon (or lime if you choose)
- 1 tbsp Badia Complete Seasoning
- 1 tsp Kosher Salt
- 1 tbsp ground Cumin
- 1 tbsp Red Chili Powder
In a food processor (or blender if you must) add all ingredients and pulse to desired consistency. I generally pulse mine until the peppers and tomatillos are all chopped fine but not completely pulverized. Transfer to air-tight container and refrigerate until ready to use. This mixture will stay good in the refrigerator for about a week. Recipe above yields one quart of salsa.