Salsa verde to strengthen that weak stomach. :)

Ingredients

• 8 pieces Tomatillos (small tomatillos, husked and rinsed)
• 2 pieces Jalapeño Peppers (seeds removed for milder heat, optional if you prefer spicier use 1 serrano)
• 2 cloves Garlic (peeled)
• 1 pinch Sea Salt (for boiling water)
• 1 packet Chicken Bouillon (adds umami, can use vegetable bouillon or omit for vegetarian version)
• 0.5 cup Cilantro (optional, loosely packed, chopped)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Husk and Rinse Tomatillos

   Remove the papery husks from the tomatillos and rinse them under cold water to discard any sticky residue.

   Time: PT5M

2. Chop Vegetables

   Coarsely chop the tomatillos, jalapeños (seeds removed if desired), and garlic cloves.

   Time: PT5M

3. Boil Vegetables

   Bring a pot of water to a rolling boil, add a pinch of sea salt, then add the chopped tomatillos, jalapeños, and garlic. Boil for 15 minutes until the tomatillos are tender and the peppers have softened.

   Time: PT15M

   Temperature: 100°C

4. Strain and Cool

   Pour the vegetables through a fine mesh strainer, discarding the cooking liquid. Let the vegetables cool slightly for safe handling.

   Time: PT2M

5. Blend the Salsa

   Transfer the strained vegetables to a blender. Add the chicken bouillon packet, ground black pepper, and optional cilantro. Blend until smooth.

   Time: PT2M

6. Serve

   Pour the hot salsa verde into a serving bowl and enjoy immediately with tortilla chips or as a topping for tacos.

   Time: PT1M

Nutrition Facts

Calories

60

Protein

1 g

Carbohydrates

12 g

Fat

0 g

Fiber

2 g