Green salsa has to be one of my favorite things in the entire world. Make it a cream sauce and it can go on just about everything. This one is dairy free, creamy and tangy all at the same time. Use it on stuffed peppers, on top of a frittata, on a tuna cake, it could even be a salad dressing. It is that good!
3T cashew cream
1/2 raw serrano chile (with or without seeds, depends on how spicy you like it)
Salt to taste
If you bought the tomatillos still in their husks, remove them and give the tomatillos a good wash. Then place them in a small saucepan and add just enough water to cover them. Bring to a boil over medium heat and gently boil until the tomatillos change color, from a bright green to a more subtle green. About 5-10 min. Once cooked through, using a collated spoon remove the tomatillos from the water and put into a blender, add the 3T of cashew cream, the serrano chile and a pinch of salt. Blend until smooth. Give it a good taste, if you like it creamier add more cashew cream, saltier add more salt.
Tangy Roasted Salsa Verde. It is a very versatile condiment. In this case I used it for a dipping sauce for grilled shrimp. Other uses are to top tacos, fajita bowls, on eggs or just as a dip. I love to roast the tomatillos, serrano chilies and the garlic to give it an added depth of flavor.
2 lbs of tomatillos
2 serrano chilies
1 garlic clove
1/2 tsp salt
handful of cilantro about 1/4 c
1/2 medium yellow onion
Heat your oven to Broil. Line a cookie sheet with aluminum foil While the oven is heating wash the serrano chilies, and remove the husk from the tomatillos and wash them to remove the sticky feeling. Place the garlic clove (skin on), tomatillos and serranos on the lined cookie sheet. Broil for 15 minutes or until the skins start to blacken and blister. Using thongs, flip the tomatillos, garlic and serranos over and broil another 10 minutes. Remove from the oven and let them cool. While they are cooling, place the onion, cilantro and salt in a food processor or blender. Mix together. Then peal the serrano chilies and garlic and bled them into the onion, cilantro mix. Finally add the tomatillos and blend. Add more salt if needed and serve. Store in an airtight container or jar in the refrigerator.
Take my Fajita Seasoning, then Go to Salsa, add some grilled chicken and my Cilantro Lime Cauliflower rice, mix it all together and you have an awesome Fajita Chicken Bowl.
I grilled it on my indoor grill, but it is even tastier on a real grill. Cut the chicken breasts into chicken tender size. Then coat them with coconut oil. Sprinkle with the Fajita Seasoning and Lime and let it marinate in the refrigerator for about an hour, up to overnight. (The coconut oil will harden, no worries) I heated up my grill to medium and grilled each side about 8-10 min. Some pieces were thinner so I flipped them sooner and some where thicker and took bit longer. You just want to make sure that the juices run clear when you cut one open.
I sliced them up and placed them on the Cilantro Lime Cauliflower Rice, added the Go to Red Salsa on top and yum! A super fast delicious dinner.
I just had to add this picture. =) Even our lab wanted in on the action.
One of my favorite breakfast meals is eggs and salsa. Sometimes it is just a fried egg in a pan with salsa, sometimes it is scrambled with salsa on top and sometimes it is baked in a cute little ramekin.
8 T of Go to Red Salsa
1 T coconut oil divided into 4
sea salt and pepper to taste
Heat oven to 350 degrees. Grease each ramekin with a little bit of coconut oil. Add 2 T of salsa into each ramekin. Make a little space in the center of each to place one cracked egg. Sprinkle with a pinch of sea salt and pepper. Bake for 20 min if you like you eggs a little softer bake for about 15 min.