Spicy Salsa Verde Recipe – Low Carb and Gluten Free
Try this Spicy Salsa Verde Recipe – Low Carb and Gluten Free recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 1/4 cup chopped cilantro
- 1 tbsp dried onion flakes
- 6 cups tomatillos
- 1 cup assorted whole chili peppers (habanero jalapeno, serrano)
- 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
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.
