Fresh Garden Salsa Verde
Discover how to make fresh garden salsa packed with flavor. Perfect for dipping, topping, or just enjoying straight from the bowl!
Ingredients
- 1 lb. tomatillos
- 2 medium jalapeno peppers
- 3-4 cloves fresh garlic peeled
- 1 Tbsp extra virgin olive oil
- 4 green onions chopped
- ¼ cup fresh cilantro leaves
- ¼ cup fresh lime juice
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 TBSP maple syrup optional to taste
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Husk tomatillos and cut in half. Arrange tomatillos in a single layer on prepared baking sheet, along with whole jalapeno peppers and garlic cloves. Drizzle with olive oil and toss gently to coat.
- Place baking sheet in pre-heated oven for 15-20 minutes or until vegetables are tender. Remove from oven and let cool for several minutes.
- Once cool enough to handle, cut jalapeno peppers in half and remove seeds before transferring the roasted veggies to a blender or food processor. Add green onion, cilantro, lime juice, ground cumin, and oregano. Pulse until ingredients are combined, but the mixture is still a little chunky.
- Taste and add a drizzle of maple syrup to sweeten, if desired. Season with salt and black pepper, to taste, and serve immediately or freeze for later use. Enjoy!
Notes
1 point per serving without the maple syrup or 2 points per serving with the real maple syrup. Use sugar free maple syrup to maintain the sweetness and flavor without the points.