Most sauces and condiments (like alfredo or hollandaise or sour cream or mayonnaise) pack a hefty dollop of fat and calories, which often makes people think that eating healthy has to be bland. But of course that’s not so. There are many low-cal, low-fat ways to add flavor to any dish — vinegar or soy sauce, for instance. But my favorite has to be salsa!
While any number of great salsas are available at the grocery store, I thought I’d share one of my favorites here. Rather than being a salsa purely for dipping, which it does well, this recipe is great for pouring over burritos or grilled chicken, or using as a sauce for black-beans-and-rice or chicken-and-rice bowls. Or, toss some steamed veggies in the sauce for a great Mexican side dish. I usually make a double batch and freeze half, so we always have something yummy and homemade on hand.
Ole!
Tomatillo salsa
1 cup reduced-sodium chicken or vegetable broth
8 ounces tomatillos, husked, rinsed and halved
1/2 medium onion, quartered
3/4 cup fresh cilantro leaves
2 jalapenos (or more or less, to taste)
3 garlic cloves
1/2 teaspoon salt (optional)
1 teaspoon cumin
Combine all ingredients in a heavy saucepan on high. Cover and bring to a boil. Decrease heat to medium-low and simmer, covered, until vegetables are tender, stirring occasionally, about 25 minutes. Uncover and let cool for 10 minutes. Transfer mixture to blender and puree.
