Salsa Verde with Broccoli

Mariana | October 3, 2016

There is a common denomintor when it comes to losing weight, improving cholesterol, reducing blood pressure, and controlling blood sugar– VEGGIES! Vegetables are replete with filling fiber, and loaded with vitamin, minerals and phytonutrients, which help prevent chronic disease. I know it’s shoking, but veggies are the the foundation of a healthy diet, the secret to the fountain of youth, and you probably don’t eat enough of them!


Many adults have trouble fitting the recommended two to three cups of vegetables a day into their diet, but eating your veggies doesn’t have to be difficult. You just need some reinforcement and some new strategies to sneak (more) veggies into your meals, morning, noon, and night.


Yes, veggies are not stricly for dinner or your lunchtime salad. They should be and can be a daily staple in every meal you eat and the best part is you may not even realize they are there.  One of my strategies of getting extra vegetables into my famiy’s diet is incorporating them into things they already like eating.  One of my favorites is my salsa verde with broccoli.  Yes,  broccoli salsa. You will have to trust me on this one. You won’t even taste it and you’ll be adding two extra serving of veggies to your diet without even realizing it.  My husband didn’t and he doesn’t even like broccoli. Shhhh!

Salsa Verde with Broccoli


  • 1 1/2 pounds fresh tomatillos
  • 2 serrano peppers
  • 1 garlic clove, unpeeled
  • 1/2 cup fresh cilantro
  • 1/2 large onion, coarsely chopped
  • 2 teaspoons coarse salt
  • 1 cooked brocolli stalk


  1. Dry roast the tomatillos, garlic (skin on) and the serrano chile on a cast-iron or heavy skillet over medium heat. Once the garlic skins begins to brown, remove from heat and  peel. Continue dry-roasting the other vegetables, turning fairly frequently, until they are soft and slighlty charred.
  2. Remove stems from serrano peppers and purée all ingredients in a blender.


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