We live in Texas and love Tex-Mex food. The problem is Tex-Mex is not always SCD friendly. We found this great Salsa Verde recipe in the San Antonio Newspaper. We did not have to modify the recipe to fit in the SCD diet. This Salsa is unbelievable if you place a little in a flat bowl, scramble some eggs and place on top the sauce then grate a little Cotija cheese on top.
The salsa is also very good on grilled chicken.
You can find Cotija cheese at Whole Foods or equivalent. Cotija is a Mexican cheese that tastes similar to Feta, but is legal on SCD.
- 1 pound Tomatillos
- 1-2 Serrano chili peppers
- ½ medium white onion quartered
- 3 garlic cloves, peeled
- ½ cup loosely packed chopped cilantro ( about ¾ bunch) Be careful too much cilantro and it will dominate the Salsa
Remove and discard the husks from the tomatillos; rinse under running water. Place tomatillos, peppers, onion, and garlic in a pot and cover with water. The tomatillos will float, you want enough to lift them all off the bottom, but not a full pot. Bring the pot to a boil. Cook until tomatillos change color but do not split or burst. This takes about 5 minutes. Transfer the ingredients to a blender reserving the liquid.
Blend the vegetables until they are smooth. Add water to obtain a medium sauce consistency. (I usually do not have to add water; you want it to be a thick gravy consistency.) Add the cilantro and pulse the blender for a few seconds more. I like to leave little pieces of the cilantro left in the salsa.