nightshade free salsa verde

Nightshade Free Salsa Verde

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I was worried about calling this dip a salsa when I was first making it. Typically, I get disappointed when something claims to be something it clearly is not. This nightshade free salsa verde has no tomatoes, no peppers, and no lime. But oh my goodness it’s still salsa! I was chowing down with some corn chips all afternoon and didn’t even miss the jalapeno burn. 

The apple cider vinegar adds a nice acidity that more than makes up for the lime. Getting a deep roast on the vegetables and garlic is the biggest key though. This dip has a ton of flavor! I had never roasted a cucumber before and now I think I’ve really been missing out my whole life. I’m certain roasted cucumbers will be a new addition to many salads and entrees I’ll create in the future. 

You can use this nightshade free salsa verde any way you would traditional salsa. Within an elimination diet you are not going to have tortillas or chips but any sort of burrito bowl is a great alternative. A good brown rice easily makes up for the missing starches.

I’ve made this salsa two ways. In the air fryer and in the oven. It took way longer in the oven. The air fryer does a much better job of dealing with the high liquid content in the onions and cuccumbers so it acheived a char in half the time. If you have an air fryer I recommend setting it to 375 F for about 15 minutes, stir once halfway through. If you don’t have an air fryer check out this affordable option for roasting veggies without overheating your kitchen:

this is the one I use at home

Ingredients

  • 1 large cucumber, peeled 
  • 1 yellow onion
  • 4 cloves garlic
  • ½ tsp cumin
  • 2 tsp salt or to taste
  • 2 tbsp apple cider vinegar
  • ¼ cup fresh cilantro
  • 1 ½ tsp dried oregano
  • olive oil

Instructions

  1. preheat oven to 400 degrees F and line a baking sheet with foil or parchment paper
  2. chop the cucumber and onion into large pieces
  3. place the cucumber, onion, and whole garlic cloves on the baking sheet, drizzle with olive oil and sprinkle with salt
  4. roast the vegetables for 25-30 minutes, you want a deep brown on the garlic and some charred parts on the onions, stir once or twice during this time
  5. remove from heat and let cool for a few minutes
  6. place vegetables and all seasonings into food processor and pulse to chop until desired consistency is reached
  7. serve room temperature or chilled
nightshade free salsa verde

Nightshade Free Salsa Verde

Prep Time 5 mins
Cook Time 30 mins
Course dip
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 1 large cucumber peeled
  • 1 yellow onion
  • 4 cloves garlic
  • ½ tsp cumin
  • 2 tsp salt or to taste
  • 2 tbsp apple cider vinegar
  • ¼ cup fresh cilantro
  • 1 ½ tsp dried oregano
  • olive oil

Instructions
 

  • preheat oven to 400 degrees F and line a baking sheet with foil or parchment paper
  • chop the cucumber and onion into large pieces
  • place the cucumber, onion, and whole garlic cloves on the baking sheet, drizzle with olive oil and sprinkle with salt
  • roast the vegetables for 25-30 minutes, you want a deep brown on the garlic and some charred parts on the onions, stir once or twice during this time
  • remove from heat and let cool for a few minutes
  • place vegetables and all seasonings into food processor and pulse to chop until desired consistency is reached
  • serve room temperature or chilled
Keyword citrus free, nightshade free recipes, nut free
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