Recipe by Rachelle Hacmac

This salsa verde recipe has an extra nourishing kick and a bit of umami flavor thanks to the addition of our beautiful Alaskan kelp using either our Kelp Puree or our Dried Kelp.

Ingredients:

• 1 tablespoon Blue Evolution Kelp Puree (or 3 tablespoons Blue Evolution Dried Alaskan Wakame, rehydrated in a bowl of warm water for 10 minutes)

• 1.50 pounds tomatillos

• 1/2 white onion chopped

• 3 cloves garlic

• 3/4 cup cilantro

• 1 tablespoon fresh lime juice

• 1 Serrano pepper, stemmed, seeded and chopped. (You can use whole for more heat if you want).

• Salt to taste

Method:

1. Broil the tomatillos, onion and garlic for about 5-7 minutes until lightly blackened.

2. Combine all ingredients in a blender and pulse until well combined.

3. Pop in the fridge and serve cold with tortilla chips or use in fish tacos.