2 lbs. Fresh tomatillos
3 cloves Garlic
1 med. Onion, chopped
1 Tbs. Lemon juice
2 Green chili peppers, cored
1 stalk Celery, finely chopped
1/2 cup Fresh cilantro, finely chopped
1 Green bell pepper, chopped
1 Tbs. Oil
1 Tbs. Salt
Boil tomatillos for 10 minutes. Then blend along with
garlic and green chilies and set aside. Saute onion, celery,
green pepper for a few minutes then add to mixture in blender
with remaining ingredients. Simmer on medium heat for 15
minutes stirring occasionally.
Serving Suggestions:
• top a burrito
• pour over enchilada
• as your favorite topping
Chili Peppers
Chili pepper contains
capsaicin, which causes the
mouth to burn when it is consumed.
This component has
a soothing effect on the bronchial
passages and lungs, producing
a secretion that thins
the mucous in the respiratory
system Chili peppers are an
irritant to the stomach and
signal the bronchial cells to
pour out fluid, making the
lung and throat secretions less
thick and sticky. Chili peppers
are good, as a fibrinolytic
stimulant, meaning that
the hot peppers are good at
preventing and dissolving
blood clots. Although the
effect of chili peppers only
lasts a short while, their frequent
consumption reduces
the possibility of circulatory
blockage.
Benefits:
• medicinal for the lungs
• an expectorant and
decongestant
• eases chronic bronchitis
and emphysema
• helps dissolve blood
clots
• kills pain
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