Tomatillos are a delicious seasonal relative of the tomato, but instead of being orange, yellow or red, they’re green and slightly less sweet; they’re typically used to make salsa verde (a spicy green sauce). This week’s community shared agriculture (CSA) box included these seasonal tomatillos, and instead of using them to make a salsa verde, I used them to make this delicious juice.
In addition to the tomatillos in this juice, I also was lucky enough to get some purple (!!) basil in my weekly CSA share, and boy is this basil delicious. Purple basil is a source of anthocyanins, an anti-inflammatory nutrient found in red, blue and purple produce. Additionally, this purple basil is more fragrant and has stiffer leaves than the more common green basil (at least this round of purple basil does).
Together with the apple and carrots, this juice is flavorful, sweet and oh-so-delicious.
- 3 tomatillos
- 5 carrots
- 1 apple, cored
- 1 sprig basil (purple or green)
- (optional) 1-inch ginger
- Remove the papery outer skin from the tomatillos. Rinse well.
- Rinse other produce.
- Juice all ingredients
Prep time: 5 minutes
Total time: 5 minutes
Servings: 1, 16 ounce (500 ml)
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.