|Salsa Verde Fresca (gluten free, vegan)|
G-man has been asking for days and days to try a new idea. I have to tell you that if he keeps his love for food and new creations he has a future as a great chef. His latest was Carrot Tacos. He wanted to make whole wheat soft tortillas and fill them with shredded carrots and sour cream. Crunchy and sweet, they were pretty good! Stealthy Dad and I jazzed up the grown-up version with Salsa Verde Fresca made with fresh tomatillos and peppers from our garden.
Salsa Fresca (Pico de Gallo) is customarily made with tomatoes, chiles, onions and seasoning. Our Salsa Fresca Verde used tomatillos in place of tomatoes. (Tomatillos are similar to tomatoes in flavour, but look like big gooseberries.) To keep it sweet for the kids, we replaced the usual white onion with leeks, and chopped up sweet peppers instead of hot chiles.
For one cup:
1/2 cup finely chopped tomatillos
1/4 cup chopped sweet peppers
1/4 cup chopped leeks or green onions
1/4 tsp sea salt
1/8-1/4 tsp coriander
1/8 tsp oregano
1 finely chopped jalapeño pepper, optional
Mix everything together, wait a few minutes for the flavours to mingle, and enjoy!