We’d like to welcome our newest member, Nicole, to the Mountain Peak Nutritionals team! Nicole graduated last summer from Portland State University with a B.S. in Environmental Science. She is excited about health and nutrition and spends much of her free time cooking, hiking, and practicing yoga.
Michelle has taken another direction in her career and wishes everyone a heartfelt farewell, including those she worked beside at MPN since the summer of 2010, and the many wonderful clients who brought light and good will to her time at MPN. Be well!
At the end of summer you may find yourself with an explosion of tomatillos from the garden but you’re not sure what to do with them. My “go to” is homemade salsa verde, which has earned me rave reviews on more than one occasion. Combine all the following ingredients in a food processor and mix until well blended. — Trisha
TRISH’S FAMOUS SALSA VERDE
4-5 medium tomatillos
1 green pepper
½ medium yellow onion
1 can (7oz) Herdez salsa verde
2-3 garlic cloves
2-3 tsp olive oil
2 tsp apple cider vinegar
Juice from 1 lime
Smallish handful of cilantro
Salt & Pepper to taste
1 Jalapeño (optional)
Garlic salt (optional)
Salsa verde is usually not chunky, so if you want to achieve a nice smooth puree definitely use a food processer and not a blender. Salsa verde is often made on the mild side, but I personally like mine spicy so I add jalapeño for some heat. The biggest question I usually get is about why I include the Herdez salsa verde (which can be found in most grocers’ Mexican food aisle). Basically it’s the equivalent of adding a salsa-broth, for lack of a better description. If you’re uncomfortable using a canned ingredient it can also be purchased in glass jars. Unlike tomatoes, tomatillos are very dry and without some added liquid your salsa will have a dry or gelatinous-like texture. Keep in mind this is just a framework and all ingredients can be adjusted to your personal taste. Buen provecho!
