Salsa Verde

Surprising this turned out to be very tasty. I've never tried green "salsa" before because to be honest green isn't very appetizing when your use to a red salsa. We ended up really liking this dish and have made it twice since. I found this recipe in The All-Natural Diabetes Cookbook. Here are the exchanges on this dish: free, 20 calories, 5 calories from fat, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 75 mg sodium, 4 g total carbohydrate, 1 g dietary fiber, 2 g sugars, 1 g protein. A serving size is 1/4 cup.

Salsa Verde
The All Natural Diabetes Cookbook

1/2 lb tomatillos, husks removed and rinsed (6 to 8 tomatillos)
1/4 cup loosely packed cilantro leaves
1 slice medium white onion
1 large garlic clove
1/8 tsp sea salt or to taste
1 tbsp lime juice (optional)

Place the whole tomatillos in a large saucepan and fill with water to cover. Bring to a boil over high heat, then reduce heat to low and simmer 10 minutes or until softened.

Drain and chop the tomatillos. Puree half of them, along with the cilantro, onion, and garlic, in a blender until smooth.

Return the puree to the saucepan and add the remaining chopped tomatillos. Cook over medium-low heat for 5 minutes, stirring occasionally. Add salt and lime juice (if using). Serve at room temperature.