Spirulina Salsa Verde
Salsa Verde, or green sauce, originated in Mexico. It derives its green color from cilantro and tomatillos, a firm green relative of the tomato.
This twist on classic salsa verde keeps things raw (tomatillos can also be roasted, in which case you get an enchilada sauce) and turns the nutrition up a notch with the addition of spirulina powder. If fresh tomatillos are not available in your area, the spirulina does a great job of perking up the green color of the less attractive, slightly yellow canned tomatillos as well.
This is not the first time that spirulina has been used in Mexican cuisine. Spirulina and Mexican food have a long history. Spirulina was scooped from ponds in the Valley of Mexico and eaten by the Aztecs as early as the 16th century if not sooner. They used this nutritious superfood to have the energy and stamina for long journeys. Today Gandalf spirulina is harvested from pristine aquaculture tanks, but people still seek it out for its nutrient density.
Originally, people prepared salsa verde by hand, chopping or using a mortar and pestle. This recipe uses a blender and can be ready in 5 minutes from start to finish. The toughest part is washing the cilantro.
Makes enough to cover 4-6 enchiladas
21 oz / 600 grams Fresh, husks removed, washed, or canned and drained tomatillos, quartered
1 medium-large Onion, peeled, preferably white, quartered
1 big bunch Cilantro, washed and picked over, roughly chopped
2 small Serrano or Jalapeño peppers, seeded (or to taste)
2 medium Garlic cloves, peeled, smashed (optional)
1 tsp Gandalf Organic Spirulina (or to taste)
2 Tbsp Lime juice (approximately 1 large lime) or apple cider vinegar
2 tsp Sea salt (or to taste)
We served our Spirulina Salsa Verde over raw jackfruit tostadas with purple cabbage, onion and cilantro.