Salsa Verde literally means green sauce. This is one of the lowest-carb sauces you can make, because you’re using the unripe fruit of the tomatillo plant, before it has developed any natural sugars. tomatillos are actually distant relatives of gooseberries, and they turn sort of purple and green when ripe, and have a slightly sweet taste. When you’re choosing your tomatillos, get ones that are completely green.
4 cups tomatillos, peeled and chopped.
1 – 1-1/2 cups chopped onions, white or yellow
1 – 2 finely chopped fresh jalapenos
1 tablespoon minced garlic or garlic powder
Salt to taste
Water to barely cover the chopped veggies
2 – 4 tablespoons chopped fresh cilantro, or 1 – 2 tablespoons dried
1 – 2 teaspoons cumin
Juice of 1 lime, or 1-3 tablespoons cider vinegar
Dried crushed or ground hot peppers of your choice.
Once you’re finished chopping the veggies, put them in a large saucepan.
Barely cover with water and adjust the salt to taste.
Bring to a boil, then lower heat to low, partially cover, and cook for 10-20 minutes, until the veggies are completely soft and blended, and the flavors have mixed together.
Adjust the heat level, put it in a covered jar or bowl, and refrigerate.
Use this sauce as a veggie dip, or on any meat, especially pork. It’s also great with lettuce “tacos” and as an ingredient in soups and stews.