06 Aug Sugar-Free Salsa Verde
- 3 unpeeled garlic cloves
- 1 pound fresh tomatillos, husked, rinsed
- 1 small onion, quartered through root end
- 3 to 6 serrano chiles or 2 to 4 jalapeño chiles
- 1/4 cup chopped fresh cilantro
- 1/4 tsp. monk fruit
- Coarse kosher salt
- Olive oil spray
- 1 cup low-salt chicken broth
- 2 tablespoons (or more) fresh lime juice
- Prepare barbecue (medium-high heat).
- Thread garlic onto skewer.
- Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool.
- Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic.
- Transfer tomatillos and all vegetables to blender.
- Add cilantro and 1/2 teaspoon monk fruit or stevia; puree until smooth. Season to taste with coarse salt.
- Spray nonstick oil spray in a pan. Heat heavy large saucepan over high heat.
- Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes.
- Add broth and 2 tablespoons lime juice.
- Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes.
- Season to taste with salt and more stevia/monk fruit and lime juice, if desired.
- Store in the fridge and chill for up to 7 days.