Holy yumness! Yummy, yummy, nummy, yumness!

I adore the salsa verde flavor…it’s the perfect tangy green salsa with just a tiny bit of “zip” and “zest.” If you’ve never cooked with salsa verde…it is not spicy. On a “Thai food restaurant scale of spice, it’s a negative 3. That makes it not really spicy at all. It has a tiny bit of zip and zest, like I said. But it’s not “spicy” and won’t make you want to pour a gallon of sugar onto your tongue after eating a bite.

(Did you know that if you add a little bit of sugar to your tongue after eating salsa, it “tames” the sting from the heated spicyness? Try it, it works!)

This recipe could easily be doubled and made in a 9×13-inch baking dish. If I were making this…I would “quadruple” it and make 2 – 9×13’s worth…one to eat now and another to put in the freezer.

Freezer Friendly Notes: To freeze this dish, there are 2 options:

1. Assemble it in a disposable, freezer safe foil tray and before baking it, add foil to the top, label it and put it in the freezer.
2. Assemble it in a disposable, freezer safe foil tray and bake it as directed. Let it cool completely before coking with foil, labeling and adding to the freezer. 

To Thaw and Reheat: Put it in the fridge overnight and then bake uncovered as directed. If partially frozen when it’s time to bake it, you’ll want to bake for 10-15 minutes with the dish covered, then continue baking uncovered another 15-20 minutes, or until warmed through.

Check out the my brand new freezer cooking meal plans at FreezEasy.com!