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Tomatillo Salsa Recipe
Fresh and green. The longer this salsa sits the better—it is even more flavorful the next day! Serve with classic tortilla chips, use to top bowls and salads, or roll up in a lunch burrito.
INGREDIENTS¼ cup white onion, diced ¼ tsp. sea salt ¾ lb. fresh tomatillos, husk removed and diced 2 Tbsp. Navitas Organics Chia Seeds 1 medium cucumber, peeled and diced Juice from ½ lime ¼ cup fresh cilantro 2 cloves garlic, minced 1 jalapeño pepper, de-seeded and minced |
DIRECTIONSUse a food processor to pulse all the ingredients together into a chunky salsa, or chop and mix by hand. Refrigerate for a minimum of 30 minutes before serving to allow flavors to develop and chia seeds to absorb some of the excess liquid. Makes 8 servings
Submitted by Jill S. Morgyn |
Fresh and green. The longer this salsa sits the better—it is even more flavorful the next day! Serve with classic tortilla chips, use to top bowls and salads, or roll up in a lunch burrito.
Ingredients
- ¼ cup white onion, diced
- ¼ tsp. sea salt
- ¾ lb. fresh tomatillos, husk removed and diced
-
2 Tbsp. Navitas Organics Chia Seeds
- 1 medium cucumber, peeled and diced
- Juice from ½ lime
- ¼ cup fresh cilantro
- 2 cloves garlic, minced
- 1 jalapeño pepper, de-seeded and minced
Directions
- Use a food processor to pulse all the ingredients together into a chunky salsa, or chop and mix by hand.
- Refrigerate for a minimum of 30 minutes before serving to allow flavors to develop and chia seeds to absorb some of the excess liquid.