Nightshade Free Salsa Verde
If you’re looking for a nightshade free salsa that can be used as a dip and in cooking (hello enchiladas!), you’ve come to the right place. With a blend of simple roasted veggies, this salsa comes together in less than 30 minutes (most is hands off time), is great for meal prep, and can be frozen and used later.
This recipe was originally published on April 29, 2022. The blog post was updated to include new photos and more helpful information.
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This salsa tastes similar to a regular salsa verde but is free of tomatillos and peppers. It’s for snacking with tortilla chips and for cooking enchiladas, slow cooker tacos or the best nightshade free ground beef tacos.
Instead of making the base of this salsa from tomatillos and chilies (both nightshades) as it’s done traditionally, it’s made from cucumbers and onions, which are roasted and then blended with fresh cilantro and spices.
This tried and true recipe has been tested and used so many times- in multiple kitchens, and at family functions, and fed to folks that couldn’t tell the difference. I came up with this recipe about seven years ago after being frustrated that being nightshade free meant I couldn’t have my favorite condiment.
It’s been enjoyed by many since then. While all recipes on this site are nightshade free (as well as gluten and dairy free), this one holds a special place because it’s so versatile. With this salsa, and nightshade free taco seasoning, you can create so many Mexican-inspired recipes that taste like the real thing!
Why You’re Going to Love This Recipe
- You can make a big batch and freeze it.
- It’s a great sauce for enchiladas and can be used as a substitute for green salsa in all kinds of recipes.
- Tastes similar to salsa verde but doesn’t have any nightshades.
Reader Review
“Jennifer, this is one of my all-time favorite recipes. I’ve been nightshade free for about 15 years and have been suffering through a salsa desert. These combined ingredients somehow tell my brain I’m eating tomatillo sauce with jalapenos. Who knew? A whole recipe was gone in under 24 hours because my family went to town on it too. This will be a staple. I’m making more today. Thanks – it feels like a GIFT!”
Amy
Ingredient Notes
Cucumber – I’ve used all kinds of cucumber types for this salsa, and they all work. Just make sure you use about 3/4lb total.
Lime – Fresh lime juice is key. Don’t substitute with the bottled stuff.
Onion – If you don’t have a yellow onion, you can substitute another type. Just take note of the strength and size of the onion. This recipe is flexible, but you don’t want the onion to overpower the taste, or be too dim on flavor. If using red onions, you may want to use 2 small, or a bit more than 1 medium onion since they aren’t as strong as yellow onions.
Full ingredient list can be found in the recipe card below.
How To Make Nightshade Free Salsa
- First chop your cucumber and onions, drizzle with olive oil, cumin and salt and roast until slightly charred.
- Next, add to a high speed blender with fresh garlic and cilantro, a little lime juice, a little water and blend until smooth.
- Serve with chips and salsa or slathered over your favorite tacos.
Recipe FAQs
Absolutely! Use it the same way you would use a regular enchilada sauce. It’s delicious.
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Nightshade Free Salsa Verde
Ingredients
- 1 large cucumber about ¾ lb, peeled
- 1 medium yellow onion
- ¼ teaspoon cumin
- ¾ teaspoon sea salt divided
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice from one lime
- ¼ cup fresh cilantro loosely packed
- 1½ teaspoons dried oregano
- 2 medium garlic cloves
- ⅓ cup water
Instructions
- Preheat oven to 450℉ and line a baking sheet with parchment paper.
- Slice the peeled cucumber into spears and the onion into medium size chunks and place on lined baking sheet.
- Top cucumbers and onions with olive oil, cumin and ¼ teaspoon of salt and bake for 15-20 minutes. You want the onions and cucumber to char slightly.
- Remove from oven and let cool until you can touch, then add to the blender with the remaining salt, lime juice, cilantro, oregano, garlic and water.
- Blend until smooth, about 20-30 seconds.
Notes
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
Hi there, this might be nightshade free, but the cumin isn’t AIP compliant, so wouldn’t be something we could use (it’s a seed spice)!
What do you suggest to use for those of us still on phase one as a replacement?
Thank you.
Hi Louise, I haven’t tried anything else, so I can’t say for sure, but I bet a little sprinkle of garlic powder or onion powder would be a good substitute. If you try something, please come back and let us know how it worked.
I made this but added 2 medium radishes for a bit of spice instead of cumin or peppers because I’m on AIP Nightshade Free protocol. I’ve missed my salsas being from South Texas and this was a nice replacement. I quartered them and roasted them along with cucumber, onion and garlic. I’ve used wasabi powder in the watermelon red salsa i tried and it wasn’t bad. As I read the ingredients in this I realized radishes might do the trick. I think they did a pretty good job of adding the needed bite I was craving.
Thank you so much, Karen! That’s a great idea! I’m going to try radishes on my next batch.
This was really good! Its crazy how it has almost a sweet taste. We had with chips right now to try it, but I’m looking forward to slathering it on some breakfast tacos tomorrow. Yum!
Thank you so much, Liz! I love to hear that. Breakfast tacos sound amazing! 🙂
Jennifer, this is one of my all-time favorite recipes. I’ve been nightshade free for about 15 years and have been suffering through a salsa desert. These combined ingredients somehow tell my brain I’m eating tomatillo sauce with jalapenos. Who knew? A whole recipe was gone in under 24 hours because my family went to town on it too. This will be a staple. I’m making more today. Thanks – it feels like a GIFT!
Hi Amy, I’m so glad! Thank you so much for such a nice comment. I’m so happy you love it as much as me. 🙂
How long can this sauce be refrigerated?
About 3 days or so. I have frozen it with great success as well.
I would have never thought to roast cucumbers! Can’t wait to try this recipe out, it’s been years since I could eat salsa. Thanks!
Come back and let us know how it goes! It’s so delicious. 🙂
So dang good! Have you canned this recipe?! I’m trying to find a way! I would love it on my shelves!
Hi Tamara! Thank you so much! I haven’t tried canning it as I haven’t learned how to do that yet. I’d love to try it as well. That would make it so easy to keep around for quick enchiladas. Please let me know if you try it!
This is delicious! I’m currently needing to eat Low Histamine and I just can’t get on the Mango Salsa bandwagon 🙂 I’ve tried! I did some searching and came across this recipe. It’s delicious! I even left out the lime (hope to add back in sometime soon) and it still tasted great. I replaced the lime juice with about 1 tsp of white distilled vinegar. I also used shallots instead of onion since that’s what I had on hand. It really tastes like I’m eating regular salsa verde with tomatillos. My next batch will be a bulk batch and I’ll be freezing this to always have some on hand.
Thank you, Bridget! I’m so glad to hear it worked for you. I love a good mango salsa, but I agree, it doesn’t replace a good tomato or tomatillo salsa.
do you think zucchini could replace cucumber? i am intolerant of raw cucumbers, i can eat pickles, so i dont know if i could handle roasted. and im not willing to try, it cause stomach pain that last for hours and is a ten.
Hi Lisa, I haven’t tried zucchini, but I bet it would work! It may alter the flavor a bit and be a little less like a tomatillo, but it would probably still be great. Please come back and let me know if you try it.