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Salsa Verde

Fresh and spicy salsa verde is perfect dip for Cinco de Mayo.


Roasted tomatillos and jalapeño combined with onion, garlic, lime, and cilantro then puréed into a richly flavoured salsa verde. It's the perfect salsa for Cinco de Mayo, or any gathering.


Perfect on nachos, tacos, fajitas, or any of your favourite Mexican foods, this salsa tastes really fresh and perfectly spiced (though feel free to add more jalapeños if you like it really spicy).


Instead of tomatoes like a typical salsa, salsa verde uses tomatillos, a small green fruit that looks like a green tomato, but actually isn't. This means green tomatoes are not a good substitute. Tomatillos come covered in a papery husk that must be removed before cooking.


Those not familiar with tomatillos should look for ones that are firm with fresh husks that aren't dry or damaged. Try to get ones that are roughly the same size for even cooking. After removing the husks, the tomatillos will be a bit sticky. Rinse them under water before using.


This recipe is vegan ang gluten-free, so it's the perfect snack for guests.

 

Ingredients

(Makes 6 servings)

  • 1, 1/2lb tomatillos, husk removed

  • 1 large jalapeño, stem removed

  • 1 small sweet onion, chopped

  • juice of 1 small lime

  • 1 large clove garlic, minced

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup water

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon monk fruit sweetener (or granulated sugar)

 

Directions

Preheat oven to broil with top rack at highest placement and prepare a sheet pan lined with foil. Once the oven is heated, place the tomatillos and jalapeño on the sheet pan and roast until the tops begin to blacken (about 5 minutes). Flip the tomatillos and jalapeño over and roast again for about 5 minutes. Remove from oven and set aside to cool.


Using a food processor, add the onion, lime juice, garlic, fresh cilantro, water salt, and sweetener. Roughly chop the tomatillos and jalapeño then add them to the food processor along with any juices that might have collected on the sheet pan. Pulse the processor several times to create a somewhat chunky purée.


Transfer the salsa into an airtight container and refrigerate for 2 to 3 hours or until it's time to serve.

 
 

Nutritional Information Per Serving:

total calories = 36 | total fat = 0.54g | saturated fat = 0.09g | cholesterol = 0mg | sodium = 201.67mg | net carbohydrates = 6.62g | dietary fibre = 1.49g | sugars = 4.8g | protein = 0.98g

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