Sea Salsa Verde

Yield: 1½ cups

Ingredients

1 cup tightly packed laver (1 ounce)
¾ pound tomatillos (about 15)
1 to 2 Tbsp chopped fresh jalapeño peppers (red if possible)
½ medium red onion, chopped
1 tsp ground cumin, or to taste
3 Tbsp fresh lime juice
4 cloves garlic, coarsely chopped

Method

1. Preheat the oven to 300° F. Toast the laver for 5 to 8 minutes until crisp, or dry roast it in a medium skillet, turning occasionally until crisp.

2. Remove the papery husk from the tomatillos, and steam them with the laver until soft.

3. Blend until smooth in a food processor or blender. Mix in the remaining ingredients.

Per ¼ cup: Calories 49, Protein 3 g, Fat 1 g, Carbohydrates 8 g, Fiber 4 g, Calcium 15 mg, Sodium 165 mg

Quick & Easy

1. Simply add Kelp Granules Sea Seasonings to taste to your favorite salsa.

2. Add Kelp with Cayenne for extra zing!

3. Serve with corn chips or Maine Coast Sea Chips (organic corn chips flavored with dulse and garlic), crackers, bread sticks, or vegetable sticks.

For more information click on the compass to go to the Maine Coast Sea Vegetables website.


This work is licensed under a Creative Commons License by Maine Coast Sea Vegetables, 2006.
You may reuse or share this work with attribution for non-commercial purposes.