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Home Meals Ideas “Smoky” & Roasted Salsa Verde (and Salsa Roja)

“Smoky” & Roasted Salsa Verde (and Salsa Roja)

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Ditch the store-bought stuff and make your own delicious salsa that you can easily customize for your tastes and preferences.  I use salsa for nearly EVERYTHING! Salads, eggs, protein, grilled vegetables, etc.  Essentially anything that needs an extra kick, gets a serving of my fresh homemade salsa.

It’s a great lower-calorie alternative to give your food some flavor.

Healthy Roasted Salsa Verde (and Roasted Salsa Roja) Recipe

Ingredients to make about 5 cups:

  • 1lb raw, peeled & whole tomatillo (about 14)
    • (OR use “chocolate” heirloom tomatoes or Roma tomatoes for red salsa)
  •  1 serrano pepper
  • 1/2 medium sized red onion
  • 2 garlic cloves WITH skin
  • 1 cup cilantro
  • 1 tablespoon olive oil
  • juice from 1 lime (or to taste)
  • 1 teaspoon hickory liquid smoke (optional)
  • sea salt & pepper to taste

 

Steps:

  1. Set oven to broil.
  2. Place tomatillo, red onion, garlic and serrano on a baking sheet.  Broil for 15 minutes in the oven, flipping over the ingredients half way.  After roasting the tomatillo should be soft.  If the red onion is still a little solid, toss it back in the oven for an additional 5 – 10 minutes, careful not to let it burn.
  3. Peel the garlic.
  4. Set the desired amount of heat by removing some or ALL of the seeds from the serrano pepper (and removing the stem).
  5. Place the roasted ingredients in a food processor, then add cilantro, olive oil, lime, sea salt & pepper and liquid smoke.
  6. Pulse blend but careful not to overdo it. You want it somewhat chunky.

 

Approximate macros for 1/4 cup serving size for salsa verde:

15 calories, 2g carbs, 1g fat, 0g protein, 0g fiber, 1g sugar

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