Nightshade Free Salsa Verde

Hand dipping a corn tortilla chip into a bowl of fresh nightshade free salsa.

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 of which is hands off time), is great for meal prep, and can be frozen and used later.

Jennifer Farley

Prep Time 10

Cook Time 15

Total Time 25

Serving Size cups

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

Some parchment paper isn't recommended over 425℉. You can either leave it off and add a little olive oil on the baking pan before adding the vegetables, or you can roast at 425℉ for longer.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition