Welcome to La Cocina!
See what The Warrior Family has been cooking up to keep their little warriors fueled, healthy, and wanting more!
Salsa Verde: Yields approx. 32 ounces
- 10-12 tomatillos (or the can pictured below if you can’t find fresh ones)
- 4 jalapeños
- 1 medium onion
- 1/4 cup of chopped fresh cilantro
- 1 avocado
- 1 tbsp of garlic powder or minced garlic
- Salt (to your preference)
- Remove the tomatillos from the husks and give them a good rinse. They tend to have a sticky surface. Remove the stems from the jalapeños and the outside and ends of the onion. Cut the onion in half.
- Bring a large pot of water to boil and add the fresh tomatillos, onion and jalapeños. Once the tomatillos have turned from a bright green to an olive color, place everything from the pot into a blender.
Add the cilantro and avocado to the blender, salt and about 1/2 cup of the water used to boil your veggies. BLEND! The salsa is hot so allow for steam to release during blending!! I usually leave the top cracked with a dish towel over to catch splatter. If the salsa is too thick, slowly add more of that water.
Put it on eggs, tacos, steak anything really! You can’t go wrong with this bad boy.
I’m an “eye-baller” when it comes to cooking so PLEASE let me know if any of this is confusing.
For this particular batch I used canned tomatillos and it worked just as well. Instead of unhusking, cleaning and boiling: I put that can open and put only the tomatillos in the blender and discarded the liquid.
15 July 2014:
Warriors need to eat and eat well! We have east coast travels this weekend and road trip food choices aren’t always the best so we’ve made sure all our food choices have been clean. Grilled chicken with pico de gallo, our “Viking” hash, sautéed squash and zucchini and the ever-so-delicious plantains!
- Grilled Chicken Breast
- Zucchini & Squash
- “Viking” Hash
- Pico de Gallo