Tomatillo Green Chili Salsa (Salsa Verde)
This Homemade Fresh Salsa Verde with Tomatillos is so easy to make and much better than any bottled variety! This green salsa is low-FODMAP and is bursting with flavor. It can be used as a topping for your favorite Mexican food, served with chips or even baked with eggs.
Servings: 8 servings
Calories: 28kcal
Ingredients
- 2 green onions large - green part only for low-FODMAP
- 1 pound tomatillos husks removed
- 1 jalapeno pepper finely chopped, seeds removed - optional
- ½ cup cilantro fresh - firmly packed
- 1 tablespoon lime juice fresh
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ½ teaspoon chipotle powder or chili powder. Optional, but it's so, so good.
- Olive oil for roasting the tomatillos
Instructions
Prepare the tomatillos
- Remove the husks, wash and dry the tomatillos.
If roasting in oven
- Pre-heat the oven to 350 °F
- Spread them evenly on a large baking sheet and drizzle with olive oil.
- Roast for about 45 minutes or until the tomatillos are soft and allow to cool.
If smoking on your smoker
- Pre-heat your Traeger grill to 275 °F
- Line a baking sheet or vegetable pan with foil and add the tomatillos.
- Smoke for 90 minutes or until soft and let cool.
Prepare the salsa
- Add the cooked tomatillos to a blender, food processor, or nutribullet with the remaining ingredients. Pulse or blend until the mixture reaches your desired consistency.
- Taste and add more salt and pepper if desired.
Notes
Variations and add-ins
- Add garlic and onion - This recipe doesn’t contain any high FODMAP foods like onion or garlic, but if you don't follow a low-FODMAP diet, consider adding ¼ of a red or white onion and/or 1-2 cloves of garlic
- Play around with spices – try adding a dash of cumin or substituting the chipotle or chili powder with masala or even curry
- Add some Aleppo or red pepper flakes – if you don’t have any fresh peppers to add that little bit of extra heat, Aleppo pepper flakes or red pepper flakes are a perfect substitute. Not familiar with Aleppo peppers? They’re a staple in my pantry and you can read my post dedicated to them (about Aleppo peppers).
- Make a red tomatillo salsa - add 1-2 tomatoes to the roasted pan with the tomatillos and blend with the rest of the ingredients
Serving suggestions
- Top an omelet or scrambled eggs
- Try baking eggs in a ramekin with two tablespoons of salsa and a sprinkle of cheese (think Cotija!)
- Top off your favorite burrito, torta, tacos, enchiladas, nachos or quesadillas
- Use it as a tomatillo sauce for anything you’re grilling or roasting
- Add a half cup to your skillet when pan frying fish
- Add a cup to a baking dish and bake with your favorite white fish
- Serve with chips or as a dip for veggies
- Try fish tacos with salsa verde
Nutrition
Serving: 1serving | Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Cholesterol: 0mg | Sodium: 296mg | Fiber: 2g | Net Carbs*: 3g
https://radfoodie.com/homemade-chipotle-salsa-verde-tomatillo-salsa/
