Homemade Roasted Tomatillo Salsa Verde

22 January, 2018 by Stacey 39 Comments

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Homemade Roasted Tomatillo Salsa Verde-

Homemade Roasted Tomatillo Salsa Verde is an easy to make, paleo, low carb, very flavorful salsa or sauce recipe.

Homemade Roasted Tomatillo Salsa Verde is easy to make but is a very flavorful salsa or sauce recipe.

Watch The Recipe Video Below

A paleo, low carb, keto salsa that also makes an excellent sauce on chicken, pork, fish, or shrimp as well as the perfect condiment for my Low Carb Paleo Dipping Chips, or in these Shrimp Salsa Verde Salad Boats and my Slow Cooker Low Carb Paleo Tacos.

Did you know that tomatillos are not the same green tomatoes? They are not a tomato at all and are from a different plant.

While both are members of the nightshade family, green tomatoes are unripe tomatoes that can come from any variety of tomato plant, while tomatillos are a fruit of a different plant, and they are covered with papery husks.

It is so simple to make fresh, homemade roasted tomatillo salsa verde and it is such a versatile dip or sauce with amazing flavors of roasted garlic, jalapenos, tomatillos, and cilantro.

Gluten-free, grain-free, healthy, and fresh, this is sauce is also excellent on pork for making Chile Verde, and also on shredded chicken, shrimp, or fish tacos.

I also love it on eggs for breakfast. And, of course, it is simply wonderful as a dip for my low carb chips!

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Homemade Roasted Tomatillo Salsa Verde:

Ingredients:

7 to 8 fresh tomatillos, husks removed, washed, & cut in half
2 jalapeno peppers, cut in half and seeds removed (or not removed if you want it spicy)
¼ of a white onion, peeled and cut into quarters
2 cloves garlic, peeled
7 sprigs fresh cilantro (fresh coriander) with tender stems
3 tbsps water
1 tablespoon fresh lime juice
½ teaspoon sea salt

Directions:

Preheat oven to 450 F (232 C), and line or grease a baking sheet.
Peel the husks off the tomatillos. Wash and dry the tomatillos and cut in half.
Peel ¼ of white onion and slice into quarters.
Slice the stems off 2 jalapeno peppers, cut in half and remove the seeds.
Peel 2 cloves garlic and add all the vegetables to the baking sheet.
Bake at 450 F (232 C) for 10 to 15 minutes, or until vegetables start blistering. Remove from the oven.
Add all the roasted vegetables, 3 tablespoons water, 1 tablespoon lime juice, and ½ teaspoon sea salt to a food processor or blender. Pulse a few times.
Add 7 sprigs fresh cilantro (fresh coriander) to the blender or processor and blend until smooth.
Pour into a container, cover and refrigerate for at least 1 hour or longer. Serve.

Nutritional Data: Yield: About 1 ½ Cups, Servings: 10, Serving Size: about 2.5 tbsps, Amount per serving: Cal: 29, Carbs: 5 g, Net Carbs: 2 g, Fiber: 3 g, Fat: 0 g, Saturated fat: 0 g, Protein: 2 g, Sugars: 2 g, Sodium: 121 g.

Printable Recipe Card Below:

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Homemade Roasted Tomatillo Salsa Verde

Stacey

Homemade Roasted Tomatillo Salsa Verde is easy to make, but a very flavorful salsa or sauce recipe. Paleo, low carb, keto and makes an excellent sauce on chicken, pork, fish or shrimp as well as the perfect condiment for low carb chips and tacos.

5 from 11 votes

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Prep Time 5

Cook Time 12

Total Time 17

Course condiments, Sauces

Cuisine sauces and condiments, snacks and meals

Servings

Calories 29 kcal

Ingredients

7 to 8 fresh tomatillos husks removed, washed, & cut in half
2 jalapeno peppers cut in half and seeds removed or leave seeds if you want it very spicy.
¼ of a white onion peeled and cut into quarters
2 cloves garlic peeled
7 sprigs fresh cilantro fresh coriander with tender stems
3 tbsps water
1 tablespoon fresh lime juice
½ teaspoon sea salt

Instructions

Preheat oven to 450 F (232 C), and line or grease a baking sheet.
Peel the husks off the tomatillos. Wash and dry the tomatillos and cut in half.
Peel ¼ of a white onion and slice into quarters.
Slice the stems off 2 jalapeno peppers, cut in half and remove the seeds.
Peel 2 cloves garlic and add all the vegetable to the baking sheet.
Bake at 450 F (232 C) for 10 to 15 minutes, or until vegetables start blistering. Remove from oven.
Add all the roasted vegetables, 3 tablespoons water, 1 tablespoon lime juice, and ½ teaspoon sea salt to a food processor or blender. Pulse a few times.
Add 7 sprigs fresh cilantro (fresh coriander) to the blender or processor and blend until smooth.
Pour into a container, cover and refrigerate for at least 1 hour or longer. Serve.