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Salsa Verde

August 9, 2023 by Erica Leave a Comment

Salsa Verde

I usually go for the pico de gallo or the red tomato-based salsa when I’m looking for salsa. This has now changed after I had chilaquiles with scrambled eggs at The Shop while I was down in Santa Barbara a few months ago.

The combination of lime juice and roasted tomatillos is so tasty, and with chips and scrambled eggs, even more so. The tortilla chips are soaked in salsa verde which gives them an extra tangy flavor. Of course I avoid tortilla chips so I tried it with cheddar cheese crisps instead. The crisps soaked up the salsa verde perfectly, so check out my recipe for Chilaquiles using this salsa verde.

This recipe makes a meal-size batch of salsa verde, so you don’t need it all you can either cut the recipe in half or freeze half of the batch. It stays well in the refrigerator for a few weeks. If you want it to be thinner after storing it in the refrigerator, leave it out on the counter at room temperature for 15 minutes or so before using.

And you can make this hot (with jalapeño) or not. See the recipe notes for how to dial down the heat. Enjoy!

Salsa VerdeSalsa VerdeSalsa Verde

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Filed Under: Dairy Free, Egg Free, Gluten Free, Lactose Free, Low Carb | Keto, Low Sugar, Mediterranean diet, Nut Free, Paleo, Plant-based, Quick & Easy, Sauces & Dressings, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: cilantro, jalapeño, lime, onion, Recipe Subscriber Only, tomatillos

Previous Post: « Blueberry Preserves
Next Post: Breakfast Chilaquiles {grain free} »

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Recent comments

  • Erica on Breakfast Cookies:

    Hi again Catherine. I’m not sure if you can see the recipe (if you’re a paid subscriber) so for this…
    Posted Sep 19, 2023

  • Erica on Breakfast Cookies:

    Hi Catherine. The nutritional info for one cookie is at the bottom of the recipe, including the calories.
    Posted Sep 17, 2023

  • Catherine on Breakfast Cookies:

    How many calories per cookie? I have your cookbook and can’t find calories. Thanks!
    Posted Sep 17, 2023

  • Erica on Chocolate Zucchini Bread {coconut flour}:

    Hi Susan. Thanks! I think that squash variety should work, as long as you can figure out how to shred…
    Posted Sep 16, 2023

  • Susan B on Chocolate Zucchini Bread {coconut flour}:

    Loved this chocolate zuchinni bread! So did my husband. Could I use patty pan squash instead of or in addition…
    Posted Sep 16, 2023

  • Erica on Peanut Butter Sandwich Cookies:

    Hi Ruth. If you don’t mind pieces of peanuts in your cookies I think it will work just fine.
    Posted Sep 15, 2023

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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