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.
How To Make Roasted Salsa Verde
Peel the tomatillos and give them a wash along with the pepper.
Blend the ingredients or puree in a food processor until smooth.
Roasted Salsa Verde Recipe
Get my Roasted Salsa Verde recipe, chock full of tasty smoky, tangy flavor! Perfect for eggs and chicken, this salsa is delicious and easy!
- 1.5 lb tomatillos
- 1 jalapeño pepper
- 3 cloves garlic roughly chopped
- 1/2 cup onion roughly chopped
- 1 handful cilantro
- 1 lime juice
- 1/2 tsp sea 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 5 to 7 days in the fridge.
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