This creamy roasted salsa verde has the perfect combination of tanginess from the bright tomatillos and limes, heat from the jalapenos and poblanos, a pop of freshness from the cilantro, and just a hint of creaminess thanks to an unexpected ingredient – coconut cream. This roasted salsa verde started off as the base of an enchilada sauce, but after taste testing led to pouring myself a full bowl of it, I knew this recipe was good enough to stand on its own!
Hey there! It has been a while, and I’ve missed you all! It has been a crazy few months. I finally started working full time as a nutritionist, and I developed 35 recipes to contribute to a book that will be coming out this year. In my time off from blogging, I took some time to do some soul searching and figure out what I really want this blog to be. I’ve been doing the same thing in my nutrition practice as well.
After much thought, I’ve realized that what truly inspires me is creating recipes for for those of us who are stuck on limited diets, and sick of relying on chicken and rice for every meal! I’ve had the pleasure of going through TONS of special diets for health reasons – SCD, Paleo, AIP, Ketogenic, Low FODMAP, Low Oxalate, Low Histamine, etc. Other than going vegetarian, if you name it, I’ve probably tried it. I also know from experience how overwhelming these diets can be, and how few resources there are out there for them. I’m a firm believer that no matter what your dietary restrictions are, you should still be able to eat good food, and that eliminating the stress and pain over eating a bland diet is just as key to healing as the diets themselves!
The other thing I’ve found is that as a nutritionist, I am super passionate about working with clients on gut health and special diets so that they can eventually add more foods into their diets. So, my goal here is two-fold. First, create healthy recipes for everyone to enjoy. Second, I’ll be posting regular nutrition articles to help get you on track to heal your gut so that you can eventually expand your diet!
So, from here on out I’ll be working to modify my recipes with tweaks so that you can customize them to your diet! Not everything I post will cover all of the diets, but I’ll try my best. This roasted salsa verde is Paleo, keto-friendly, low oxalate, and can be customized to be low FODMAP as well.
You can eat this salsa with regular chips, grain-free tortilla chips, plantain chips, or you can just use it as a condiment for topping eggs, fajitas, or absolutely anything you want! I also used this roasted salsa verde as an enchilada sauce base… stay tuned for the recipe!
Creamy Roasted Salsa Verde
- 1.5 lbs Tomatillos
- 2 Jalapenos
- 2 Poblano Peppers
- 1 Tbs Avocado Oil
- 1/2 Yellow Onion
- 3 Cloves Garlic
- 1 Handful Cilantro
- 2 Limes Juiced
- 1/4 Cup Coconut Cream Solids at the top of a can of coconut milk
- 1/4 Cup Chicken Broth
- Salt To Taste
Preheat the oven to 475 degrees
Remove the husks from the tomatillos, rinse the sticky residue off of them, then cut them in half.
Halve the poblanos, removing the seeds. Halve the jalapenos as well - you may leave or take out the seeds depending on your preference for spice.
Thinly slice the yellow onion, then spread out the tomatillos, poblanos, onions, and jalapenos on a large baking sheet and drizzle with avocado oil. Bake for 15-20 minutes until the vegetables are well-charred.
Let the vegetables cool. Once cooled, combine the vegetables and all other ingredients in a food processor and process until well-combined.
To make Low FODMAP:
- Use 1/2 cup of green onions (dark green part only) in the salsa instead of the onions.
- Replace garlic cloves with 1 Tbs of garlic olive oil.