If this "Salsa Verde" (page
569) looks familiar, that's because it is very close in appearance,
ingredients, and flavor as the Tomatillo Salsa
I wrote up not too long ago. Made with the same base ingredients (tomatillos,
onion, cilantro, hot peppers, and lime juice), the "Salsa Verde" includes
fresh garlic, which I happily included, but also ¼ of oil, which I left
completely out. One of the best things about salsa in general is that it is
typically a naturally fat-free treat, so I had no qualms about omitting the oil
in this recipe, and didn't miss it at all .The recipe calls for both parsley
and cilantro, but since I am a big fan of cilantro, I left out the parsley and
doubled up on the cilantro. Adjust the peppers to your taste. If a serrano
chili doesn’t seem hot enough for you, consider using a jalapeño, which is what
I did - and it came out quite hot! I love green salsa, and this one really
delivered! It was good as a dip for fat free tortilla chips, corn thins, and as
a topping for rice and beans. I also think it would be good on baked potatoes,
scrambled tofu, or just about anywhere you would use any salsa.
Keeping it "McDougall Friendly"
checklist:
- Omit the olive oil. No
substitution is necessary.
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