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.
Prep time: 5 min Cook time: 15 min Makes: 3 cups
- 1.5 lb tomatillos (these look like green tomatoes but are more closely related to gooseberries)
- 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 teaspoon salt
- 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.
- Slice the jalapeño in half and remove some or all of the white membrane and seeds (if you want a mild salsa verde).
- 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.
- Keep refrigerated. Keeps for several days in the fridge.