Ingredients

• Ingredients Units USM Scale 1x2x3x 2 lbs. tomatillos, husks removed, rinsed well and quartered 1 small red onion (about 1 cup), diced 2 cloves garlic, minced 2 jalapenos, seeds removed and diced (a few seeds are ok for heat) 2 cups low-sodium vegetable broth 1/2 teaspoon mineral salt, + more to taste 1/2 cup chopped cilantro (I like a cilantro + parsley combo)

Preparation

• Instructions Simmer: In a medium pot, add the tomatillos, onion, garlic, jalapeno, and vegetable broth and bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Blend: Let cool a few minutes and gently transfer to a blender. Add the cilantro and/or parsley and process until smooth. Taste for flavor, adding more salt as needed. Makes about 6 cups Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days in a covered container. For longer storage, freeze for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers leaving 1/2 inch of head space for expansion. Let thaw in the refrigerator before using.