Try this Spicy Salsa Verde recipe, which is low carb and gluten free.
- Carbohydrate 12.613375002112 g
- Cholesterol 0 mg
- Fat 2.02665000001167 g
- Fiber 3.88399995052304 g
- Protein 2.01800000022698 g
- Saturated Fat 0.276230000001978 g
- Serving Size 1 1 cup (200g)
- Sodium 20.7776432296993 mg
- Sugar 8.72937505158898 g
- Trans Fat 0.6140225000035 g
- Calories 68 calories
Step-by-step
- 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.
Broiling tomatillos requires precise visual cues to prevent bitter flavors. Position the cookie sheet within four inches of the heating element. Watch for large black blisters to form on the skins. Shake the pan halfway through the eight-minute cooking window to ensure even heat distribution. Undercooked fruit tastes watery and sharp. Overcooked fruit yields a muddy, bitter puree.
Balancing Acid and Heat
Tomatillos contain high levels of citric and malic acids. These organic acids interact chemically with the capsaicin present in habanero, jalapeno, and serrano peppers. Roasting degrades some of these harsh acids while concentrating natural sugars. Blending the charred vegetables immediately releases pectin, which thickens the final sauce naturally without added starches.
- Watery texture results from skipping the broiler stage or failing to evaporate excess surface moisture from the fruit.
- Excessive heat can be tempered by adding a pinch of sugar or increasing the fresh cilantro quantity.
- Properly cooled batches maintain peak flavor for seven days in a sealed glass container below 40 degrees Fahrenheit.
