Recipe by Paula Bowman
Photography by Jim Norton
Food styling by Claire Stubbs
Prop styling by Jane Hardin
First published in Wish Summer 2007
food
Salsa Verde
This salsa uses tomatillos* instead of tomatoes. Try serving it with grilled fish or as a topping on hamburgers.
Ingredients (MAKES 1 CUP)
| 1 lb | tomatillos,* husks removed (about 8 medium tomatillos) |
| 2 | jalapeno peppers |
| 1/4 cup | thinly sliced green onions |
| 1/4 cup | chopped fresh cilantro |
| 1/4 tsp | grated lime zest |
| 1 tbsp | fresh lime juice |
| 2 tsp | honey |
| 1/2 tsp | minced garlic |
| 1/4 tsp | kosher salt |
Instructions
- On a sheet pan, roast tomatillos and jalapenos under broiler for 5 minutes. Turn over and continue to roast another 5 minutes until soft and slightly blackened. Cool.
- Cut jalapenos in half and remove seeds. Transfer tomatillos and jalapenos to a food processor and pulse until roughly chopped.
- Mix remaining ingredients in a bowl. Add tomatillo mixture and blend well.
- Refrigerate at least one hour to allow flavours to develop.
Nutritional information
Nutrients per serving (2 tbsp): 19 calories, 0 g fat, 1 g protein, 4 g carbs, 1 g fibre. Nutrients per serving (with 6 oz./ 375 g grilled halibut): 247 calories, 5 g fat, 44 g protein, 4 g carbs, 1 g fibre.
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