Tomatillo & WheatGrass Salsa


  • 12 tomatillos
  • 1 ½ jalapeños, cut in half and stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter)
  • 2 garlic cloves
  • ½ small white onion quartered 
  • cilantro
  • salt and pepper to taste
  • 2 teaspoons of Pines WheatGrass (any variety) 

Line an oven pan or toaster oven pan with foil. Peel and wash tomatillos. Cut and half and roast in toaster oven or oven, along with whole garlic cloves and jalapeno slices and onion quarters on 375 degrees till skin is charred and onions are soft. Remove, cool slightly. Scrape all tomatillo mixture off the foil-lined pan and puree in a food processor or mini prep. Stir in Wheat Grass, and add salt, pepper, and chopped cilantro to taste.

Wheat Grass beautifully complements this salsa.

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