Green Chili Tomatillo Salsa

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