The Sexy Forever Recipe Bible (108 page)

6
Candied Tomatoes
, coarsely chopped

1½ tablespoons extra virgin olive oil

1 tablespoon chopped fresh cilantro

1 red jalapeño or Fresno chile, finely chopped (see
Note
)

Sea salt and freshly ground black pepper

In a medium bowl, mix all the ingredients. Season with salt and pepper. Store in an airtight container in the refrigerator for up to 2 weeks.

MAKES 1 CUP

roasted tomatillo salsa

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

6 tomatillos, husked, washed, and cut in half

2 tablespoons olive oil

Sea salt and freshly ground black pepper

Preheat the oven to 400°F.

Place the tomatillos on a rimmed baking sheet and drizzle with the olive oil, then sprinkle over salt and pepper. Roast until caramelized and soft, 35 to 45 minutes. Remove from the oven and while still warm, chop until they become the texture of chunky salsa. Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 2 weeks.

MAKES ABOUT ¾ CUP

mango salsa

HEALTHY FATS, VEGETABLES, FRUIT
LEVEL 2

1 ripe mango, peeled, seeded, and diced

½ red onion, finely diced

1 red jalapeño, seeds removed (see
Note
)

Juice from ¼ lime

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

1 tablespoon extra virgin olive oil

Sea salt and freshly ground black pepper

In a medium bowl, mix all the ingredients. Season with salt and pepper. Store in an airtight container in the refrigerator for 1 to 2 days.

MAKES 1 CUP

braised pork chops with purple cabbage

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2