Salsa Verde – how to detox and eat well at the same time

serving suggestion (always wanted to write that)

I discovered Salsa Verde when living in Chile. It’s so good for you, and tastes so good too. It helps remove heavy metals from your body, helps the liver, kidneys, bladder etc. And all the ingredients are available easily here in Malaysia. For the photo I bought the ingredients at Tesco, but a local wet market would also have them.

ingredients for salsa verde

Ingredients:

  • Coriander – 1 bunch
  • Tomatoes – 3 or 4
  • Chives or spring onions – 1 bunch
  • Garlic – 3 cloves
  • Hot Chillis – 3 small
  • Olive oil to taste
  • Sea salt to taste (not cheap sodium chloride)

Equipment:

  • Cutting board
  • Knife
  • Bowl
  • Lemon squeezer

Method:

Boil water and add tomatoes for one minute and then remove tomatoes and peel.  Deseed tomatoes if you want the Salsa Verde to be less watery.  (Put tomato seeds / pulp aside.)  Chop tomatoes and put in bowl.

Wash coriander, remove leaves from stems, and chop leaves roughly and add to bowl.

coriander leaves removed from stems and lightly chopped

Crush garlic and add to bowl.

Cut chives / spring onions and add to bowl.

the easy way to cut chives

Cut chillis with scissors – saves making your hands chilli-hot – and add to bowl.

Squeeze lemons and add juice to bowl, add salt and olive oil to taste, then mix all ingredients.  You’ve finished.

Salsa Verde

You can serve with boiled potatoes OR with fish (as pictured) OR with meat.

EXTRA – GAZPACHO

If you happened to deseed / depulp the tomatoes and put this aside, you can make about half a glass of delicious rough and ready Gazpacho. Put the tomato pulp and half a cup of the Salsa Verde into a blender and blend briefly, and you have your Gazpacho.

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