Sugar-Free Salsa Verde

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


  1. Prepare barbecue (medium-high heat).
  2. Thread garlic onto skewer.
  3. 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.
  4. 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.
  5. Transfer tomatillos and all vegetables to blender.
  6. Add cilantro and 1/2 teaspoon monk fruit or stevia; puree until smooth. Season to taste with coarse salt.
  7. Spray nonstick oil spray in a pan. Heat heavy large saucepan over high heat.
  8. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes.
  9. Add broth and 2 tablespoons lime juice.
  10. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes.
  11. Season to taste with salt and more stevia/monk fruit and lime juice, if desired.
  12. Store in the fridge and chill for up to 7 days.
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