My Raw Tomatillo and Jalapeno Salsa Verde Dip is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based dip using fresh summer produce and it's ready to enjoy in about 5 minutes!
Estimated reading time: 4 minutes
Here's Why This Recipe Works
My top 3 favorite reasons:
- 100% Raw - No Roasting Required
- Can Be Prepared in About 5 Minutes
- Made With Clean, Real Food Ingredients
The Method Behind All My Recipes
If you love clean, real food vegan recipes like this one, you'll love the method behind them.
The Real Vegan Method™ helps you:
- Move beyond processed vegan substitutes
- Cook with clean, real food ingredients
- Make plant-based eating simple + consistent
All my recipes - including this one- come from the Real Vegan Method™.
You can feel good about making this healthy, plant-based recipe because it's raw, vegan, gluten-free, dairy-free, soy-free, nut-free, keto/low-carb (6 net carbs), paleo-friendly and Medical Medium® Compliant.
"Feel good about what you eat..."
- Karielyn Tillman
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Tomatillos: You will need to peel off the paper-thin peeling from the outside of the tomatillo, then wash the sticky residue off before cutting them into quartered pieces and adding to the food processor.
Onion: I used a white onion in this recipe but you could use your favorite variety with the exception of a sweet onion since this is a savory recipe.
Cilantro: Make sure it's fresh and add the leaves and stems.
Lime Juice: Freshly squeezed lime juice will give the best flavor and nutrients since it hasn't been pasteurized, but you could also use store-bought organic lime juice. Also, I like to use ¼ cup because I like my salsa tangy, but if you don't, just reduce the amount to ⅛ cup.
Avocado Oil: This can be substituted with organic extra-virgin olive oil in the same amount.
Jalapeno: I like to use a full jalapeno because I like my salsa spicy, but you can reduce to ½ jalapeno or even omit if you don't like spicy foods or will be serving this to children. In addition, you may want to try my classic Raw Tomatillo Salsa Verde that's made without jalapenos.
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.
Raw Tomatillo and Jalapeno Salsa Verde Dip
Equipment
Ingredients
- 6 tomatillos (quartered)
- 1 organic onion (quartered)
- ½ cup organic fresh cilantro (fresh)
- ¼ cup organic lime juice (freshly juiced)
- ¼ cup 100% pure avocado oil
- 1 organic jalapeno
- 2 cloves organic garlic
- ⅛ teaspoon Himalayan pink salt
Instructions
- Add all ingredients to a food processor and pulse until everything is chopped into small pieces and taking care to not overprocess.
- Taste and adjust the seasonings to your preference.
- Store in an air-tight BPA-free container in the refrigerator.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
More Healthy Plant-Based Dip Recipes
- Spinach and Avocado Dip
- Fresh Herb and Tahini Pesto
- Healthy Artichoke Dip
- or my Real Vegan Method™ 14-Day Meal Plan with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
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