Salsa Verde (Low Carb | Keto | Sugar-Free)
This homemade, low carb salsa verde is easy to make, super flavorful and the perfect sauce and dip to go with your favorite Mexican dishes!
Family Dream Vacation …
Our family vacation spot every year was Bakersfield, Ca. This is not everyone’s dream vacation spot, and to be honest, not mine either! However, my grandparents lived there so we visited them annually. There wasn’t a lot to do there, but one thing we always did, was eat the very best food! My grandpa, was a huge foodie, and he knew all the restaurant owners and the best things to order at each place. Our favorite brunch place was this super cute diner that has the most incredible chile verde scramble ever! It is simply amazing. The salsa verde sauce is out of this world!
Recipe For Keeps…
Now, I don’t know why, but I was a little daunted by the idea of making my own homemade salsa verde. But I tried so many store-bought jars, and just kept wanting that true authentic taste…so I made it. Oh my gosh, it was SO easy and simple to make, that this recipe has become my go-to dip, for my very frequent “chip and dip” cravings!
This sauce also goes well with pretty much all Mexican dishes as well as meat, fish, breakfast scrambles, Crispy Carnitas Omelette, Mexican Cauliflower Rice, Loaded Fajita Nachos and, of course, these Keto Flaxseed Tortilla Chips.
You will need:
- Tomatillos – After they have to be husked, they need to be rinsed (as they can be a little sticky!)
- Jalapeño – Deseed the jalapeño before pulsing it in the food processor, or substitute it for a poblano pepper, to make it mild. However, if you like it spicy, add an extra jalapeño (or two!)
- Onion – This recipe only requires 1/4 onion, which contains 1.9g net carbs.
- Cilantro – a.k.a coriander (for my fellow Brits)
- Garlic, Lime Juice & Salt – Flavor, flavor, flavor
REFRIGERATE – Store in an air-tight container and refrigerate for 4-5 days.
FREEZE – This salsa stores beautifully in the freezer for up to 2 months. Thaw it in the refrigerator overnight, or thaw at room temperature for a couple of hours.
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- 12 tomatillos husked and rinsed
- 1 jalapeño
- 1/4 cup onion chopped
- 1/4 cup cilantro chopped
- 1 tsp garlic minced
- 2 tsp lime juice
- 1/4 tsp salt
- 2 tbsp water (more if desired)
- Preheat the broiler and adjust oven rack to 4” below the broiler element.
- Slice the tomatillos in half and place on a foil-lined baking sheet (cut side down), along with the jalapeño.
- Broil for 4-5 minutes on each side, until the vegetables have slightly blackened on top.
- Slice jalapeño (deseed it, if you want it very mild). Transfer all the charred vegetables and the rest of the ingredients to a food processor. Pulse it several times, until you reach your desired texture. If you want it thinner, stir in more water to it, one tablespoon at a time.
- Serve & Enjoy!
Net Carbs: 2.8g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.