Roasted Salsa Verde

FOOD AS MEDICINE:

This salsa verde is a super versatile condiment that can be used as a dip for pork rinds, veggies or grain free chips and can also be used in recipes such as our Keto Chicken Enchiladas or Slow Cooker Carnitas. Salsa verde uses a base of tomatillos which are high in Vitamin C, A and E as well as antioxidants zeaxanthin, and lutein. Broiling all of the ingredients saves on time and provides a fire-roasted flavor. This recipe makes a ton so consider freezing half for later use or using in your batch cooking!

INGREDIENTS:

2 pounds tomatillos, husked and rinsed then cut in half

2 poblano peppers, halved lengthwise and seeded

2-3 jalapenos, halved pending spice preference

1 white onion, quartered

4 cloves garlic, peeled

2 Tbsp avocado oil

1 tsp sea salt

1/2-1 cup water

Juice of 2 limes

1 avocado

1/2 bunch cilantro

DIRECTIONS:

Place the tomatillos, poblanos, jalapenos, onion and garlic on a large baking sheet and spread to a single layer. Drizzle with the avocado oil and sprinkle with the sea salt. Place on top rack of the oven and broil about 4-6 minutes until vegetables are browned. Remove the sheet pan from the oven, flip the vegetables over and continue to broil another 4-6 minutes until browned on both sides. Remove from the oven and allow to cool. Scrape the roasted veggies into the blender and blend on low speed, adding the water to thin and increasing to medium to incorporate. Add the lime juice, avocado and cilantro and blend until creamy.