Keto Verdemole
1.8g
Net Carbs
1.6g
Protein
0.8g
Fat
1.2g
Fiber
21
Calories
Cooking tip: If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!
Ingredients:
- 1/8 teaspoon Salt
- 1/4 teaspoon Cumin
- 1/8 teaspoon Black Pepper
- 4 cups Tap Water
- 1 pound Asparagus
- 3 tablespoons Sour Cream (Cultured)
- 2 tablespoons Fresh Lime Juice
- 2 cup flowerets Broccoli Flower Clusters
- 2 Jalapeno Peppers
- 5 ounces Cilantro (Coriander)
Directions:
- In a 3-quart saucepan, bring the water to a boil. Add asparagus and broccoli; return to boil, and cook until tender, 5 to 7 minutes. Drain.
- Place in a food processor with the chile and 1/2 cup cilantro. Pulse to combine, then process for 1 minute. Scrape down sides of bowl, and process for 1 minute more. Add sour cream, salt, cumin, ground pepper, remaining 2 tablespoons cilantro and the lime juice; pulse for 30 seconds to combine.
- Transfer to a serving bowl, cover, and chill for 30 minutes before serving. (This recipe can be prepared up to 3 days ahead of time and stored, refrigerated, in an airtight container.)
