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Salsa Verde

missy'smom

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missy'smom Collaborator
missy'smom
Posted

Does anyone know what to do with a jar of Salsa Verde or tomatillo sauce?

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Juliebove Rising Star
Juliebove
Posted

Really good on enchiladas, or mix it with some refried beans for dip.

TrillumHunter Enthusiast
TrillumHunter
Posted

Blend it up with an avocado and a bit of cilantro and lime juice. This is really delicious on chips or anything with chicken.

zarfkitty Explorer
zarfkitty
Posted
Blend it up with an avocado and a bit of cilantro and lime juice. This is really delicious on chips or anything with chicken.

If you take what trilliumhunter said and add something dairy (sour cream or yogurt) to it, it makes a really DIVINE dip for chips. There's a restaurant I adored pre-dx that made this dip.

But eat my share because I'm CF now. I'll have to try it with soy "yogurt." :)

zkat Apprentice
zkat
Posted

I'm from TX, it goes on Anything!

One of my favorite easy lunches is grilled chicken breast with rice and homemade salsa verde on top.

If you are CF, mix an avacado to thicken it and put on chips :P

Kat.

zarfkitty Explorer
zarfkitty
Posted
I'm from TX, it goes on Anything!

One of my favorite easy lunches is grilled chicken breast with rice and homemade salsa verde on top.

If you are CF, mix an avacado to thicken it and put on chips :P

Kat.

LOL. I want the avocado and the sour cream. Oh well. I'm missing dairy much more than I'll ever miss gluten. I'm gettin' over it though. **cleansing breath**

TrillumHunter Enthusiast
TrillumHunter
Posted

I hear you about missing the dairy more! That's why I liked this salsa. The avocado makes it tastes very creamy and dairy filled. You could add more than one I suppose.

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Eriella Explorer
Eriella
Posted

You can make the worlds best turkey burgers with them!!

Combine ground turkey, oregano, cumin, and red pepper. Make into patties and grill.

Take a corn tortilla and place the burger, avocado slices, drizzle with lime juice, and then the salsa. Cover with cheese and another corn tortilla. YMM!

missy'smom Collaborator
missy'smom
Posted
  • Author

Thanks for the ideas.

I want the avacado and the sour cream too! Sounds yummy. I'll try it with plain yogurt though.

Those turkey burgers sound good too.

When I was on the West Coast, we used to get tamales at the farmer's market, stuffed with cheese and fresh green chilies and served with tomatillo sauce(before gluten-free). They were SO good!

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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