Low Carb Roasted Salsa Verde
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✅Low Carb Roasted Salsa Verde
Servings: About 24 (makes 3 Cups); Serving size: 2 tbsp
Total carbs per serving: 1.4g
Net carbs per serving: 1.1g
1½ pound tomatillos (6 medium)
5 garlic cloves, unpeeled
1 medium onion, chopped
1/2 C cilantro
Juice from 1 lime
1/2 tsp. kosher salt
It’s important to taste the salsa to determine if you want to add more lime juice, cilantro, salt, garlic or onion. Just when it comes to changing up the portions or switching out scallions for onion, you’ll need to adjust the carb count accordingly.
1. Peel the outer wrapping from the tomatillos; wash the tomatillos to remove sticky sap from skins.
2. Place the tomatillos, jalapeno and garlic on a baking sheet and place under the broiler about 1-2 inches from heat. Turn the tomatillos and pepper once until tomatillos soften and slightly charred. This should take 7-10 minutes. You may have to take the garlic out sooner as not to burn them (keep them furthest from the direct flame).
3. Peel garlic skins and cut off top of jalapeno. Place all ingredients in a food processor (including any juice on the baking tray) and pulse until desired consistency.
4. Place in an airtight container and refrigerate for up to a week.