This homemade salsa verde is bursting with flavor and turns ordinary ingredients in to a special meal. One of the secrets I’ve found to maintaining the Paleo diet is lots of flavor and spice – and this is a perfect example.
Try it on a Paleo taco salad and all it’s variations, so start with your favorite lettuce, then your favorite meat, like seasoned ground beef, pulled chicken or pulled pork, tomato, onions, lots of red salsa and/or salsa verde, jalapeno, lime, fresh cilantro, cilantro, guacamole and use homemade mayo. like a salad dressing. I should probably post a recipe for this on my blog, but it’s barely a recipe. I’ve made it so many times and it’s hardly ever the same and not all that exciting, but it’s definitely one of my Paleo staples.
I was getting ready to make a my family’s favorite white chicken enchiladas for a family party, when I came into a road block. I haven’t made enchiladas in…years – I know super pathetic, and my poor family, is it considered passive neglect if I haven’t made my family enchiladas in YEARS?
The issue is, the enchiladas are very dairy heavy and not Paleo, which doesn’t get along with my tummy nor my Paleo diet – and let’s be honest, heavy cream is not the healthiest choice…although I would argue there are much worse things you could eat other than heavy cream.
Anyways, I had a brilliant idea on how I could make my favorite enchilada recipe at least a little healthier than my mom’s version, and reached into the depths of my food storage to find my one lone can of green enchilada sauce. It would surely be a healthy ingredient to add to my recipe…WRONG. The ingredient list was really not conducive to whole, healthy, non-processed foods. High fructose corn syrup being one of the prominent ingredients…really, why?
No problem, I will just go to the store and buy a different brand that doesn’t contain all the other unnecessary ingredients…wrong again. I am sure that there are brands out there that are fabulous, but they don’t sell them at my local grocer, and I was not in the mood to go on a wild goose chase looking for it…Onto plan B; I looked at the list of ingredients, picked out the ones that I liked, and decided to attempt to make my own.
Wow am I glad that I did. Not only did this homemade salsa verde taste AMAZING…like I could have sat down with an entire batch of my favorite Paleo tortilla chips and eaten the entire pot amazing, but it was super easy – way easier than I thought – so easy it made me wonder why everyone didn’t make their own, and this recipe made a HUGE batch. Enough that I could make the enchiladas, eat chips and salsa to my hearts content, and still have enough to freeze for another go around at the enchiladas in the near future.
In conclusion plan B was a huge success. I ended up with a HUGE batch of delicious salsa verde made from fresh and healthy ingredients. I love success stories like that, because trust me, as a food blogger, there are a lot of bloopers that don’t make the highlight reels :-).
Please comment below and let me know what you think of my homemade salsa verde recipe. I would love to know if you like it as much as I do!
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This homemade salsa verde is bursting with flavor and is so refreshing and healthy. It just makes everything taste good. Plus, it’s Whole30, Paleo, Clean Eating, Gluten-Free, Dairy-Free and Vegan.
- 1 pound tomatillos (peeled and roughly chopped)
- 2 green peppers (roughly chopped)
- 1-2 jalapeños (de-seeded and roughly chopped (you can leave the seeds in if you like your sauce especially spicy – I used 2 jalapeños and removed the seeds)
- 1/2 bunch cilantro
- 1 large onion (finely chopped)
- 5-6 cloves garlic (finely chopped)
- 2 tsp coconut oil
- 2 tsp cumin
- 2 tsp Real Salt
- 1 tsp chili powder
- 1/4 tsp pepper
- 2 cups water
- Combine the tomatillos, green peppers, jalapeños, cilantro, cumin, salt, chili powder, pepper, and water in a blender.
- Blend until you reached the desired consistency – set aside.
- In a large pot or skillet heat the coconut oil.
- Saute the onion and garlic together until fragrant and softened.
- Add the contents of the blender to the skillet or pot
- Allow to simmer 45 minutes or until reduced to desired consistency.
- Store in the refrigerator for up to 5 days or freeze.