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Here’s another great Chipotle fake-out recipe – salsa verde.
Verde salsa is usually considered mild, however this salsa at Chipotle comes with a *bite*. It’s smooth, a little smoky, and kicking with jalapeño heat.
Best of all? This recipe is so EASY. Just 5 ingredients and you’re on your way to spicy salsa goodness.
The base of this salsa is tomatillos. Tomatillos look a lot like green tomatoes, but they have a husk and their skin has a slightly sticky feel to it. They have a mild flavor, and become very soft once they’re cooked.
The easiest trick to getting the most flavor is to roast the tomatillos, jalapeño, and onions together.
Leave the tomatillos whole, as well as the jalapeño, and cut the onion into large slices. Roast under a broiler for about 10-12 minutes on each side. The skin will get a little black (that’s fine!), and the vegetables will soften.
Once those are done in the oven, place them all into a heat-safe bowl and cover with foil or plastic wrap. This helps to finish cooking the veggies, and it releases the skin from the flesh of the vegetables, making them easier to peel.
When the vegetables are cool enough to handle, lightly skin the tomatillos (it’s OK if some of it stays on, the skin is very soft) and remove the seeds and ribs from the jalapeño.
Place the vegetables, cilantro, lime juice, salt and pepper into a food processor and pulse until your desired consistency is reached. I ended up adding some water to the mix to help get things a little smoother.
It’s that easy!
Next up is salsa’s best side kick, tortilla chips.
These take barely any time at all! Start with gluten free tortillas.
Take a small stack of the tortillas, and cut them into 8ths.
Fan them out into one layer on a large baking sheet lined with parchment. Spritz them with coconut oil spray and season with salt.
Bake at 350 for about 10 minutes until golden brown and crispy.
I told you it was easy!
These chips are an E, but the salsa is FP.
If you liked this recipe, check out my fake-out Chipotle guacamole!
Roasted Tomatillo Salsa (THM FP)
Credit: Erin Murray, My Fling with Food
- 2lbs fresh tomatillos, shucked and rinsed
- 1 jalapeño
- 1/2 large red onion, cut into large slices or chunks
- juice of 1 1/2 limes
- 1/2 c fresh cilantro
- salt and pepper
- water as needed
- Place the whole tomatillos and jalapeño on a baking sheet with the onion slices and roast under a broiler for about 10-12 minutes on each side. The skin will be charred in places, and that’s good. Place the hot veggies into a heat-safe bowl and cover with aluminum foil or plastic wrap. Let them steam until cool enough to handle.
- Skin the jalapeño and remove the ribs and seeds. Lightly skin the tomatillos. *NOTE: they will be very soft, so it’s OK if you can’t get all of the skin off.
- Place the vegetables into a food processor with the lime juice, cilantro, salt and pepper. Pulse until desired consistency, adding water if necessary.
- Serve immediately or place into a covered container and store in the fridge until time to serve. *NOTE: tomatillos have a slightly gelatinous texture, so don’t be worried if your salsa looks a little stiff after refrigeration. Just give it a stir and all will be fine.
Baked Tortilla Chips (THM E)
Credit: Erin Murray, My Fling with Food
- Gluten Free tortillas (such as Mission)
- coconut oil spray
- Preheat oven to 350.
- Cut tortillas into 8ths. Place onto a parchment-lined baking sheet in one, even layer.
- Spritz with coconut oil and season with salt. Toss to combine.
- Bake at 350 for about 10 minutes, until golden brown and crunchy.
- Serve immediately. Store in a plastic bag for up to 2 days.