I hope you are all enjoying your summer and making the most of what has recently been, lovely weather (at least in NYC!)
Summer is a great time for parties and barbecue’s and I hear so often from my clients that these little soirees are what so often takes them off their health track. But eating well and having fun do not have to exist independently of staying healthy and today I have a new twist on an old favorite that you can make right on the grill and enjoy all summer long!
Who doesn’t love Mexican food? Personally, it is my favorite (next to Cuban, of course :)) And I am always looking for ways to enjoy it without the guilt. One way is to make some of the salsa’s so popular in Mexican cuisine and then add it to my everyday meals.
Salsa Verde is a particular favorite. Made with tomatillos, onions, jalapeños, lime juice and cilantro. It’s so delicious, I can drink it with a spoon! And today I am going to show you how you can make it on the barbeque and enjoy it with some of your favorite foods.
Once you have watched the video, I’d love to hear from you in the comments below. Do you have a particular salsa verde ingredient that you love that I did not include in the recipe? And if you’ve never tried it, I encourage you to do so and see what you think. It is a low calorie and delicious way to spice up even the most basic meal and give it that Mexican twist without the guilt.
Have a great Monday everyone! And a wonderful week!
- 10 tomatillos
- 1/2 – 1 jalepeño pepper (with some seeds for a spicier version—otherwise remove them)
- 1/2 white onion (1/4 cup)
- 1 cup cilantro
- 1/4 cup lime juice
- pinch of salt
Removed the husks from the tomatillos, and grill them on a high heat, until they are tender and soft, but still hold their shape (about 10 minutes). They will get a bit saggy, but you don’t want them to collapse or burn. Remove them and place them directly in the blender, along with all the remaining ingredients. If you have a high speed blender such as a Vitamix, then there is no need to chop the ingredients—otherwise, chop the white onion beforehand. Blend well. Add just a little water if the consistency is not liquid enough. Salt to taste. Note: Start with just including 1/2 jalepeño pepper, and then you can add a little more if you prefer it a little spicier. Enjoy with corn tortilla chips (organic) or on scrambled eggs for breakfast. The possibilities are endless—let me know how you enjoy your salsa verde!