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
- Set oven to broil.
- 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.
- Peel the garlic.
- Set the desired amount of heat by removing some or ALL of the seeds from the serrano pepper (and removing the stem).
- Place the roasted ingredients in a food processor, then add cilantro, olive oil, lime, sea salt & pepper and liquid smoke.
- 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