Salsas and Slaw

Salsas and Slaw

Got so many requests for these recipes I thought I’d just put them all here together. Adjust the ingredients to your taste. And then don’t blame me if it’s not amazing. Because these turned out 👌🏼👌🏼👌🏼  I’ll tag the brands I used. Quality of ingredients matters.

🥑  Roasted Tomatillo & Avocado Lime Crema:

In a large blender or food processor combine
3 small avocados + juice of one lime + big handful of fresh cilantro + 1/4 cup Sir Kensington’s mayo + 1/2 cup Nancy’s Probiotic Foods sour cream + 12 tomatillos (husked and roasted at 350° for 15-20 minutes and turning once) + 1 tsp Redmond real salt + 3 cloves raw garlic. Blend until creamy. Makes about a quart. Try and not drink this with a straw. Will keep about a week in the fridge if you’re somehow better able to control yourself than we are.

🍅  Salsa:

In a food processor combine
8 medium tomatoes + 1 roasted poblano without seeds. Use more or sub jalapeño, etc. if you want more heat (350° for 15-20 turning once) 🌶  we kept it super mild so the small children could enjoy it too + a few cloves of garlic you roasted alongside the peppers + a big handful of cilantro + juice of two limes + a good tsp of salt + tsp coconut sugar + one white onion, diced and blanched (pour boiling water over, count to 10, drain and add onion to your food processor). Pulse or blend until you get a consistency you like. Dive in. Keeps up to a week in the fridge.

🥬. Cabbage and Jicama Slaw:

In a large bowl whisk up
1/2 cup EVOO + 1/4 cup red wine vinegar + 1/2 cup Sir Kensington’s mayo + juice of a lemon + 1 tsp Redmond real salt + 1/2 tsp pepper
Add in 1/2 large head of cabbage shredded + one peeled and finely diced or shredded jicama + 5 shredded red radishes.

We served these in burrito bowls for us and some guests alongside rice and homemade pinto beans and grilled chicken. Several people attempted to drink the tomatillo crema and all bowls were refilled. Some more than once. 🙋🏼‍♀️

See “Cooking 2” highlight for these in action.

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