This 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!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | Keto/Low-Carb | Paleo-Friendly | Medical Medium }
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.
Notes
Recipe source: Simply 7 Quinoa Chips (Sea Salt) packaging.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 1/4 cup because I like my salsa tangy, but if you don't, just reduce the amount to 1/8 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 1/2 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.Serving Size: This recipe will make approximately (1) cup of dip. Nutritional information is for 1/4 cup which is (1) serving.