You know that feeling when you have tons of stuff to tell someone but when you actually see them you can’t think of a single thing and so you just stand there in a stupor? I feel like that right now. I know there was lots I wanted to share, but now that I’m typing up this post I can’t remember a single thing. Hopefully it will come to me at some point in the next few minutes.
Meanwhile, let’s talk about salsa verde. It’s a Mexican condiment made with tomatillos, chili peppers and cilantro. Every year I make my own and preserve jars of it, but inevitably I run out within a few months and have to start buying it. When I do, I literally buy 5 jars at a time because I use it so often.
Salsa verde is hands down my favorite condiment – I put it on eggs, in my jalapeno poppers, green enchilada meatballs, chorizo egg bake – you name it and I will probably eat it with salsa verde on it. Salsa verde ice cream? Let’s just say I’m not repulsed by the idea.
This year, I decided that for the first time I was going to grow my own tomatillos. I had grand plans people. I started my own purple variety from seed, and also bought some already established plants of the standard green variety. I imagined huge plants, loaded down with fat tomatillos that I would roast and make GALLONS of salsa verde with.
[pinterest text=”Spicy Salsa Verde – a low carb and gluten free condiment recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/11/tomatillossmall-500×686.jpg”]
Well THAT didn’t happen. It wasn’t a total bust, I did get some tomatillos, but nowhere near the bumper crop I was hoping for. Maybe next year.
I did have a great crop of chili peppers this year – habaneros, jalapenos and cayenne peppers seemed to be multiplying overnight throughout the season. I decided to put the jalapenos and habaneros to good use by roasting them under the broiler along with these tomatillos to make a super spicy salsa verde like the one my favorite taco truck makes. I’m not sure this was quite as good as theirs, but it’s as close as I’ve gotten so far.
[pinterest text=”Spicy Salsa Verde – a low carb and gluten free condiment recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/11/tsalsa2small-465×700.jpg”]
You might be surprised to note a lack of garlic in this recipe. I realized last time I ate my favorite taco truck’s salsa salsa verde that it didn’t taste garlicky, so I did some research and a lot of authentic salsa verde recipes don’t use garlic. That may have been where I was going wrong before. This recipe is super simple to make, and other than the salt and pepper it only has 4 ingredients!
[pinterest text=”Spicy Salsa Verde – a low carb and gluten free condiment recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/11/tsalsasmall-479×700.jpg”]
If I was making this in giant quantities I would can it, but since this was a smaller batch I experimented and froze some instead. It worked like a charm! And it’s so good that I already ate most of it. In fact I just defrosted the last little container of it last night. Guess I’ll have to score some more tomatillos at the farmers market while I still have peppers ripening outside!
[pinterest text=”Spicy Salsa Verde – a low carb and gluten free condiment recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/11/tsalsa3small-500×692.jpg”]
I hope you guys like this salsa verde recipe – it’s so much better than store-bought and cheaper too! To manage the heat, just use milder chilis or less of them!Print
Spicy Salsa Verde Recipe – Low Carb and Gluten Free
An easy recipe for a low carb and gluten free Spicy Salsa Verde or tomatillo salsa.
- Yield: Approximately 4 cups
- 6 cups tomatillos
- 1 cup assorted whole chili peppers (habanero, jalapeno, serrano)
- 1 Tbsp dried onion flakes
- 1/4 cup chopped cilantro
- salt and pepper to taste
- Spread the tomatillos and peppers on a large cookie sheet. Roast under the broiler for about 5 minutes or until charred, shake and broil another 3 minutes. Remove from the oven and add to a large blender or food processor. Add the onion flakes and cilantro. Blend until mostly smooth. Season with salt and pepper to taste. Cool and serve. Can be stored in the refrigerator for 1 week or frozen for up to 6 months.
Approximate nutrition info per serving: 20 calories, .5g fat, 2.5g net carbs, 1g protein
- Serving Size: 1/4 cup
You know that stuff I wanted to tell you about? Still can’t remember – guess it will have to wait until later this week!
Meanwhile, don’t forget to enter the November Reader’s Choice Giveaway for a chance to win your choice of four awesome prizes!!!