I love salsa verde, and making it is so easy. Use it in homemade tamales which I made tonight, or use as a dip for chips, ect. I love the lime flavor combined with the tomatillos. So yummy, yummy, yummy. :)
1 pound tomatillos
1/2 c. Onion
2 garlic cloves
1 1/2 c. Water
1/4 tsp. Salt
1 jalepeno pepper, chopped
1 T. fresh cilantro leaves
Bring above to a boil, then simmer til tender. Puree in blender. Chill and serve, or serve hot.
I got the idea for this recipe from sara from lifewithladniers. So, she made this soup and I had to make it too. So good, hearty, and healthy. The day I planned to make it, I had to track down chard. Nobody carried it that day, so I went to Kaysville and found it at Bowmans. I was very determined to get chard to make this soup. And it was worth the drive to get the chard.
1 bunch of chard, chopped with stems
2 T. Olive oil
1 yam, peeled and cubed
1 pound chicken thigh meat, chopped
2 carrots chopped
1 bunch of green onions chopped with whites too
1/2 c. Chopped onion
1 jalepeno pepper, seeds removed, and chopped
2 garlic cloves, minced
1/2 tsp. Oregano
1/2 tsp. Thyme
1 tsp. Sea salt, divided
1/2 tsp. Pepper
1 fresh lemon
4 c. Vegetable broth reduced sodium
6 c. Water
In deep pot, add oil and saute carrots, pepper, garlic until translucent. Add thyme and oregano.
Meanwhile, add 1/2 tsp and 1/4 tsp. To chicken, mix well. Add chicken to pot and cook until tender.
Add broth and water and everything else to pot, along with chard and chopped stems. Add remaining salt and pepper. Simmer 20 min. Add fresh lemon juice to individual servings. Enjoy!! :)