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    Salsa Verde

    Gluten FreeDiary FreeNut FreeEgg FreeLow CarbVeganVegetarianPaleoKeto

    Make a batch of keto salsa verde to use as dip, salad dressing or drizzle over roasted vegetables. A delicious flavour combination of tomatillos, cilantro, jalapeno and garlic give an added extra something to any dish!

    Homemade salsa verde is always better than anything you can buy in a jar! It's fresher and packed full of flavour.

    salsa verde in a bowl

    What is salsa verde?

    This is a green tomato salsa that traditionally uses tomatillos. It's easy to make and is used with chips or on tacos. Serve this with our low carb nacho recipe.

    If you can’t find fresh tomatillos, you could substitute them with green tomatoes.  I found a can of ready roasted tomatillos in a local store but haven’t seen them since.  Next time, I will purchase the whole shelf!

    How to make keto salsa verde

    The tomatillos are best cooked first. You can either broil or roast them until brown. There are recipes with them raw or boiled but I find that roasting them adds to the flavour.

    Once your tomatillos are cooked, it's as simple as blending everything in a food processor or blender to the consistency that you prefer. Enjoy it slightly chunky or smooth.

    More low carb dips to enjoy

    Easy Salsa

    7 Layer Taco Dip

    Cucumber Salsa

    Chipotle Salsa

    Sundried Tomato & Feta Dip

    This post may contain affiliate links. Please read my disclosure policy for more information.

    salsa verde in a bowl

    Keto Salsa Verde

    Homemade salsa verde is an easy to make sauce recipe that is low carb, vegan and full of flavour.
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Sauce
    Cuisine Mexican
    Servings 8 servings
    Calories 22 kcal

    Ingredients
     
     

    • 1 lb tomatillos
    • 2 jalapeno peppers seeds removed
    • 2 green onions chopped
    • 3 cloves garlic peeled & chopped
    • ½ cup cilantro
    • ½ teaspoon salt
    • ½ teaspoon monkfruit or other low carb sweetener

    Instructions
     

    • Preheat the oven to 200C/400F degrees
    • Remove any husks from the tomatillos, and cut in half.
    • Place the tomatillos on parchment paper lined baking tray (easier to clean!) and roast for 15 minutes. The tomatillos should be cooked through and slightly brown on top.
    • Remove from the oven and place in a food processor or blender. Add the remaining ingredients and blitz until smooth.
    • Taste test and adjust the heat to your own personal preference.
    • Allow to cool before serving.

    Notes

    Keep in the fridge in a sealed container for 10 -14 days.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 22kcalCarbohydrates: 4gProtein: 1gFat: 1gFiber: 1g
    The information shown is an estimate provided by an online nutrition calculator.
    Keyword vegan recipe
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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