Description
A simple nightshade free salsa verde that tastes so delicious, you won’t miss the tomatillos.
Ingredients
Scale
- 1 large cucumber (about 3/4 lb), peeled
- 1 yellow onion
- 1/4 teaspoon cumin
- 3/4 teaspoon salt, divided
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice (about one lime)
- 1/4 cup loosely packed fresh cilantro
- 1.5 teaspoons dried oregano
- 2 medium cloves garlic
- 1/3 cup water
Instructions
- Preheat oven to 450 degrees 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 1/4 teaspoon of salt and bake on the upper middle rack 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Basics
- Method: Bake/Blender
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 58
- Sugar: 1.2g
- Sodium: 221.1mg
- Fat: 4.8g
- Saturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 3.9g
- Fiber: 0.8g
- Protein: 0.5g
- Cholesterol: 0mg
