Making homemade keto salsa verde from roasted tomatillos and chili peppers is both easy and delicious! Once you try making tomatillo salsa at home, you’ll never go back to store-bought again!
Is this your first time hearing about keto salsa verde? If so, I’m excited to introduce you to it!
Salsa verde is a Mexican condiment made with tomatillos, chili peppers and cilantro – it’s very keto friendly because of the low carb ingredients.
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 of salsa verde at a time because I use it so often.
This keto 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.
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 keto 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.
You might be surprised to note a lack of garlic in this keto salsa verde 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 keto salsa verde recipe is super simple to make, and other than the salt and pepper it only has 4 ingredients!
If I was making this low carb salsa verde 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!
I hope you guys like this keto 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!
If you’d like to make larger batches of salsa verde for canning, check out my Easy Salsa Verde Canning Recipe with canning instructions in a water bath.
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Keto Salsa Verde – Easy Homemade tomatillo salsa
- Total Time: 18 minutes
- Yield: Approximately 4 cups 1x
- Diet: Diabetic
Description
Easy homemade keto salsa verde made from roasted tomatillos and chili peppers.
Ingredients
- 6 cups whole tomatillos – about 2 pounds
- 1 cup assorted whole chili peppers (habanero, jalapeno, serrano)
- 1 tablespoon dried onion flakes
- 1/4 cup chopped cilantro
- salt and pepper to taste
Instructions
- 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 transfer 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.
Notes
Approximate nutrition info per serving: 20 calories, 0g fat, 3g net carbs, 1g protein
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Condiments
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Fat: 0g
- Carbohydrates: 3g
- Protein: 1g
Keywords: Easy Salsa Verde, Green Salsa, Tomatillo Salsa
Cristina says
I can’t find fresh tomatillos here in Andalucia, can I use canned?
Mellissa Sevigny says
Yes, but you won’t need to cook them just blend with the other ingredients to make the salsa!
iloveketo says
I have lots of tomatillos in my garden this year, can’t wait to make this recipe!
★★★★★
Jenna says
I’ve never cooked with tomatillos, do they have to be cored?
Crystina says
Ok so I didn’t read this well and thought I was doubling the recipe by getting 12 tomatillos, sigh…worked out to 2 cups blended. But I had already blended double the amount of peppers, so my recipe ended up being
2 cups tomatillos
2 cups hatch roasted green chili
Then the spices and it was delicious!!!!!
And my servings were off course all messed up, so I counted on 32 servings of 2TBS/1oz
Which equaled
8 calories
1.5 carbs
.1 fat
.1 protein
Anyway, love this, thank you so much for the recipe!!
Crystal says
How do you can it? Water bath or canner( pressure)? And how long for 8 oz jars or 1 Pt jars? I’m the only one who eats so I’d want small jars.
Winnie says
Since your recipe looks quite easy to make, I’ll try it. I haven’t make salsa verde before so it will be my first attempt! Thanks for sharing.
Carla says
So, ummm…do you peel the charred skin off the peppers?
Pam McKenzie says
We LOVE the salsa verde!! Even kicked up the heat with a few more habaneros. So far all of the low carb recipes we have tried have been great too! Especially the jalapeño popper pork chops. ❤️
Bernice Myers says
I like it!
Kalyn says
One thing I discovered about tomatillos is that unless you’re really scrupulous about cleaning out the plants in the fall, you will have tons of baby tomatillos sprouting up everywhere the next year. After a few years I just decided to set apart that corner of the garden for tomatillos!
The salsa looks great!
Mellissa Sevigny says
Good to know Kalyn, I had hoped so and left some on the ground to go to seed just in case! Now I’m excited for spring to see what happens! The bad thing is that I had them in two sections of the garden – now I’ll just weed the one and leave the other to hopefully grow a big crop for me. I’m hoping if I load it up with compost that I’ll get a better harvest of bigger fruit this time around! This year I had tons, but they never filled out the husks and stayed pretty small. Do you have any tomatillo growing secrets to share???
christine davis says
tomatillos are measured by the ounce or pound in the grocery store. any idea how much 6 cups of tomatillos would be on the scale? thanks!!
Mellissa Sevigny says
I’m guessing that 3 pounds would be good – it doesn’t have to be exact!