• Roasted Salsa Verde Recipe

    Roasted Salsa Verde| stupideasypaleo.com

     

    This Roasted Salsa Verde recipe will mean you don’t ever have to buy store-bought salsa again!

    Every once in a while, I buy prepared salsa from the store. A bottle of organic salsa verde (green salsa) made its way into my cart recently and though I’d scanned the label for any non-Whole30 ingredients, I didn’t notice xantham gum last on the list.

    Xanthan gum is a thickener – it IS okay to eat on your Whole30 – but when I opened the salsa, the texture was weird and a bit slimy.

    Immediately I knew that I could do better and just make my own. There are a million variations of salsa verde it seems: raw, roasted, different ratios of tomatillos to jalapeño, etc. but I found this one worked well for my taste buds. It was pretty mild but you could make it hotter by leaving the seeds and membranes of the jalapeño pepper intact.

    Roasted Salsa Verde Recipe

    Preparation 5 mins 2017-03-28T00:05:00+00:00
    Cook Time 15 mins 2017-03-28T00:15:00+00:00
    Serves 3 cups     adjust servings

    Ingredients

    • 1-1/2 lb tomatillos
    • 1 jalapeño pepper
    • 2-3 garlic cloves, roughly chopped
    • 1/2 cup onion, roughly chopped
    • 1 large handful of cilantro leaves
    • Juice of 1 lime
    • 1/2 tsp salt

    Instructions

    1. Place the whole tomatillos and whole jalapeño pepper on a foil lined baking sheet. Broil in the oven on high for 5-10 minutes until the veggies start to char a bit. Flip over and broil another 5-10 minutes on the other side. *You can also char them on a grill or in a pan on the stove. Allow them to cool a bit.
    2. Slice the jalapeño in half and remove some or all of the white membrane and seeds if you want a mild salsa verde.
    3. Put the tomatillos, jalapeño, garlic cloves, onion, cilantro, lime juice and salt in a blender or food processor. Pulse until the salsa is to the desired consistency. I like mine a little bit chunky but you can puree until smooth if desired.
    4. Keep refrigerated. Keeps for 5 to 7 days in the fridge.

    by

    Roasted Salsa Verde Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: 3 cups
    Ingredients
    • 1-1/2 lb tomatillos
    • 1 jalapeño pepper
    • 2-3 garlic cloves, roughly chopped
    • 1/2 cup onion, roughly chopped
    • 1 large handful of cilantro leaves
    • Juice of 1 lime
    • 1/2 tsp salt
    Instructions
    1. Place the whole tomatillos and whole jalapeño pepper on a foil lined baking sheet. Broil in the oven on high for 5-10 minutes until the veggies start to char a bit. Flip over and broil another 5-10 minutes on the other side. *You can also char them on a grill or in a pan on the stove. Allow them to cool a bit.
    2. Slice the jalapeño in half and remove some or all of the white membrane and seeds if you want a mild salsa verde.
    3. Put the tomatillos, jalapeño, garlic cloves, onion, cilantro, lime juice and salt in a blender or food processor. Pulse until the salsa is to the desired consistency. I like mine a little bit chunky but you can puree until smooth if desired.
    4. Keep refrigerated. Keeps for 5 to 7 days in the fridge.

     

    Roasted Salsa Verde | stupideasypaleo.com Roasted Salsa Verde | stupideasypaleo.com Roasted Salsa Verde | stupideasypaleo.com


    Roasted Salsa Verde | stupideasypaleo.com

    Roasted Salsa Verde | stupideasypaleo.com

     What’s your favorite kind of salsa?

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    18 thoughts on “Roasted Salsa Verde Recipe

    1. I’ve made my own salsa verde with these same ingredients. Different ratios every time LOL Although an alternative is roast the onion and the garlic as well. Add a depth of flavor that will make your taste buds dance. 😉

    2. Just made my first batch. It was GREAT. Some modifiers but still VERY cool.
      What do you look for in the tomatillos to know they are “good”?. Obviously brown spots are bad, but what else?

      Thanks!

      1. Hi Leah! I’m all for putting your own twist on things 🙂 I look for a nice intact outer papery covering that doesn’t look beat up and a firm flesh on the tomatillo itself.

    3. I make a very similar salsa verde. I also roast the onion and garlic and add a little bit of vinegar. One of the chefs at the restaurant I used to work at said the vinegar would make it stay good longer in the fridge.

    Leave a Reply

    Your email address will not be published. Required fields are marked *