Gather all ingredients and equipment.
Place all ingredients in a medium sized bowl and mix together.
Allow salsa to set in refrigerator for an hour or overnight and serve.
Protein per recipe: 2.5g – Protein per serving: .31g
Phe per recipe: 124.5mg – Phe per serving: 15.5mg
Gather all ingredients and equipment.
Char the tomatillos and red onion over an open flame or under the broiler.
Place tomatillos, onion, jalapenos, lime juice, salt, pepper, and cumin, in batches if necessary, in a blender or processor and blend until smooth.
If the salsa is too thick, add vegetable stock, 1 Tablespoon at a time, as needed.
Pour in a bowl and fold in cilantro. Serve.
Gather all ingredients and equipment.
Remove the husks from tomatillos, rinse until all sticky residue has been removed.
Optional: Remove seeds from the peppers for a milder salsa.
Place tomatillos, garlic, onion, and jalapeno in a pot, fill with water until ingredients are just covered. Boil for 10 – 15 minutes.
Blend cooked ingredients, cilantro and salt with 1/4 cup of cooking water for 30 seconds until ingredients are blended but sauce has texture. Add more water 1 Tbsp at a time if mixture is too thick.
Heat oil in a medium saute pan over medium-high heat. Once hot, slowly pour the salsa into the pan. Reduce to medium-low heat and simmer stirring occasionally for 15 minutes.
Place all ingredients in a medium sized bowl and stir to combine.
Allow the flavors of the salsa to develop by placing it in the refrigerator for an hour or overnight before serving.
Gather all ingredients and equipment.
In a dry pan over medium heat, toast dals until fragrant and brown. Once golden, turn off heat and add cumin seeds. Allow to cool and then add to a blender with the coconut, ginger, chilies, salt, and 1.2 cup water, cilantro with 3 – 4 tablespoons of water. Blend until thick and smooth. If your mixture is to thick add awater 1 Tbsp at a time to reach a thick but fluid consistency.
Heat oil in a small pan. Add musard seeds, dal, cumin and red chilies. Once seeds pop and crackle and dal is golden brown, add curry leaves and hing. Once curry leaves become crispy, remove from heat. Pour over chutney and stir to combine. Serve.
Combine all ingredients in a large bowl and mix well.
Let the salsa rest for at least 10-15 minutes before serving.
Place all ingredients in a medium sized bowl and stir to combine.
Allow the flavors of the salsa to develop by placing it in the refrigerator for an hour or overnight before serving.
Place the parsley, mint, olives, capers, vinegar, lemon juice, lemon zest, olive oil, garlic, salt and pepper in a blender or mini chopper.
Blend by pulsing the blender until the sauce begins to get smoother, but it should be a coarse texture – not as smooth as a pesto or chimichurri.
Serve.
Put the zucchini in a non-reactive mixing bowl with the shallot, tomato, lime juice, olive oil, maple syrup, salt, pepper, red pepper flakes, chili powder and cilantro.
Stir well and chill.
Place the tomatoes, tomatillos, shallots, red pepper, green pepper, chili powder, cayenne pepper, jalapeno, honey, salt and lime juice in a mixing bowl.
Toss well.
Chill for at least 4 hours to let the flavors blend. Overnight is best.
