Homemade Salsa Verde Recipe (Low-Carb Green Sauce) 🌿

Get ready to be wowed by our Homemade Keto Salsa Verde! This green goddess is an absolute flavor powerhouse, ready to take your dips, dressings, marinades, and toppings to a whole new level.

Bland food? Not on our watch! Our Keto Salsa Verde is bursting with fresh flavors from parsley, mint, basil, thyme, and tarragon, making every bite a zesty celebration. All you have to do is whip up your main dish, plop a spoonful of this vibrant green salsa on the side, and you’re in for a truly enjoyable meal. And did we mention it looks just as fantastic as it tastes?

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Preparation and cooking overview

You can make this salsa in just 20 minutes! Chop the herbs, add your spices, and add olive oil. Whisk together to create a harmonious blend. Let it rest for a while before you dig in, as it takes about an hour for the herbs to release their flavor.

Chef’s note

Traditional salsa verde often contains ingredients unsuitable for a low-carb or keto diet, such as high-carb vegetables, sugar, or starchy thickeners. So, that’s why we made the homemade version! If you want to make it spicier, add jalapeños or chili for an extra kick.

Prep Time: 25 minutes
Rest Time: 60 Minutes
Total Time: 85 Minutes
Difficulty Level: Easy
Recipe Makes 4 Servings

🌿 Ingredients for this salsa verde recipe

Ingredients like fresh parsley, mint, spring onion, basil, fresh thyme, tarragon, mustard seeds, coriander seeds, chilli flakes, vinegar placed on a table.

¼ bunch of fresh parsley
¼ bunch of fresh mint
¼ bunch of fresh basil
3-4 springs of fresh thyme
3-4 springs of fresh tarragon
3 spring (green) onions
½ teaspoon mustard seed (toasted and ground)
½ teaspoon coriander (toasted and ground)
½ teaspoon red chili flakes for heat
Zest of 1 lemon
2 tablespoon red wine vinegar
2 tablespoon capers or 5 caper berries (finely chopped)
½ teaspoon salt
½ cup olive oil to cover

Ingredient substitutions

Here are some easy substitutes you can find if you have a specific preference:

Herbs and spices: To keep the verde recipe as original as possible, we recommend you follow our recipe. But if you want to experiment, try fresh cilantro, chives, or dill.
Mustard seed: If you don’t have mustard seeds, you can use a small amount of mustard powder or regular mustard.
Red wine vinegar: You can use apple cider vinegar or balsamic vinegar instead of red wine vinegar.
Capers: If you don’t like capers, you can use green olives.
Olive oil: If you need to substitute olive oil, you can use another neutral oil, like avocado oil.

Salsa verde sauce served on kitchen table.

Additional ingredients

Fresh garlic: You can add 1-2 cloves of minced garlic for additional depth of flavor.
Fresh lemon juice or lime juice: You can add lemon or lime juice for some acidic flavor.
Anchovies: For meaty flavor, add finely chopped anchovies. These can add a salty, umami element to your salsa verde. Skip this if you are vegetarian or vegan.

Cooking tools required

To make this Salsa Verde recipe, you’ll need the following tools:

Knife
Cutting board
Stove
Spatula
Cast-iron pan
Salad spinner or clean kitchen towel
Zester
Glass jar with a tight-fitting lid
Measuring spoons

Tool substitutes list

You can go for other cooking tools if the exact cooking instrument is not available in your kitchen. For example:

Cutting board: If you don’t have a cutting board, you could use a clean, flat plate or a clean countertop.
Spatula: A wooden spoon or any stirrer can work if a spatula is unavailable.
Cast iron pan: Any heavy-bottomed skillet or pan can be used if you don’t have this.
Salad spinner or clean kitchen towel: If you don’t have these, you can simply pat the herbs dry with paper towels or let them air dry.
Zester: Use the smallest holes of a grater or simply use a vegetable peeler. Make sure the bitter pith part is not grated or peeled.
Glass jar with a tight-fitting lid: Ceramic or plastic containers can be used.
Measuring spoons: If you don’t have to measure spoons, you can estimate measurements using regular spoons.

How to make Salsa Verde: step-by-step guide

Cooking methods

Chopping
Toasting
Whisking

Preparation steps

Gather all the required ingredients for the recipe.
Measure and chop up all the fresh herbs.
Set up your cooking area and keep cooking tools within easy reach.

Cooking instructions

Rinse the herbs well and make sure they are completely dry.
Using a sharp knife, finely chop the herbs.
Heat mustard seeds and coriander in a dry cast-iron pan over medium heat until they become fragrant. This will take about 1-2 minutes.
Grind the toasted mustard seeds and coriander using a spice grinder or a mortar and pestle.
In a mixing bowl, combine the chopped herbs, lemon zest, red wine vinegar, and chopped capers.
Season the mixture with salt, ground mustard seed and coriander, and red pepper flakes.
Gradually add olive oil to the mixture, lightly whisking after each addition.
Transfer the mixture into a glass jar, ensuring all ingredients are submerged in the olive oil.
Let the mixture sit for at least an hour.
After an hour, the herb-based sauce is ready for use.
If stored in the refrigerator, allow the jar to come to room temperature for an hour before serving to allow the oil to liquefy.

Combining chopped herbs, ground mustard seed and coriander, red chili flakes, lemon zest, red wine vinegar, chopped capers, and salt in a whisking bowl.

Whisking chopped herbs, ground mustard seed and coriander, red chili flakes, lemon zest, red wine vinegar, chopped capers, and salt in a whisking bowl.

Storing homemade keto salsa verde recipe in a jar.

Chef’s pro tip

Dry the herbs using a salad spinner before chopping, as this prevents herbs from becoming mushy and turning brown. Also, we suggest using a glass jar to combine ingredients and store the Salsa Verde.

What to serve with keto salsa verde?

Use it as a dip, sauce, salad dressing, or seasoning material, or simply pair it with other main courses. It goes well with the following dishes:

Grilled meats and seafood: Drizzle the salsa grilled chicken, beef steak, or seafood. This salsa enhances the smoky grilled flavor!
Egg dishes: You can elevate the taste of your breakfast or brunch by adding keto salsa verde to scrambled eggs, keto egg skillet, omelets, or frittatas. It’s fresh & tangy and pairs well with the eggs.
Pan-roasted vegetables: Drizzle it over roasted or grilled vegetables like grilled avocado with shrimp, zucchini, bell peppers, broccoli, or cauliflower for a flavorful side dish.
Salads: The green salsa dressing pairs well with mixed green salads, chicken balsamic salads, or nicoise salad with salmon with a base of spiralized or chopped veggies.
Keto snacks: Use it as a dip with low-carb snacks like cheese crisps, keto breadsticks, or raw vegetable sticks like cucumber and bell peppers.
Low-carb tacos or tortilla chips: It can add a zesty flavor to low-carb tacos or tortilla chips
Soups and stews: Stir some of the sauce into low-carb soups like turmeric chicken soup or queso chicken soup to add a fresh and tangy element.

How to make it healthier?

Use organic herbs and spices to make this a fully organic salsa verde.
Use a lighter oil, such as avocado or grapeseed oil, instead of olive oil.
Reduce the salt content.

Time-saving tips

Buy pre-chopped herbs and pre-ground spices for convenience.
Use a mini food processor or a herb chopper.

What can I prepare ahead of time?

You can toast and grind spices like mustard seeds and coriander seeds. Store them separately in airtight containers.

Storage instructions

Keto Salsa Verde stored in an airtight jar.

Storage time varies, depending on the freshness of your ingredients. Typically, this salsa can last for up to 1 week when stored properly in an airtight container in the fridge.

Recipe wrap-up and conclusion

Our Keto Salsa Verde is a flavor-packed, easy-to-make dip that you won’t be able to resist! With a mix of herbs and spices, it’s your new go-to for dips, dressings, marinades, and toppings. This Mediterranean-inspired dip, or let’s be honest, “Mediterranean salsa,” is bound to become your new favorite.

So, why not give it a whirl? We’d love to hear about your cooking adventures and how you used this awesome salsa verde. Don’t forget to spread the love and share this recipe with friends and family who are always on the hunt for the perfect herby dip or sauce for their main dishes and snacks.

For more keto-friendly salsa ideas, check out these easy recipes:

Frequently asked questions

There are two “Salsa Verde” recipes: Mexican salsa verde and European. The Mexican version has tomatillos, chili peppers, onions, garlic, and cilantro, while this European one has parsley, tarragon, mint, chives, lemon zest, and capers.

Also, the Mexican Salsa verde boasts a tangy, spicy taste with a chunky, slightly thick consistency, while our raw salsa verde offers a more herbaceous and lemony flavor with a thinner, more liquid texture, primarily due to the addition of olive oil.

If you change the ingredient ratio, then a rushy sauce might be the result, so copy the ratios and follow the instructions closely. Apart from this, let the salsa sit in the refrigerator for some time before serving. This allows the flavors to meld together, leading to a slightly thicker consistency.

Additionally, consider using a food processor or blender to blend the salsa for longer. The blending action helps break down the ingredients further and can result in a thicker salsa. Keep in mind that the salsa may still have a more liquid consistency compared to cooked versions, but these methods can help achieve a thicker texture without compromising the integrity of the no-cook recipe.

For a milder spice level, decrease the capers or other spice ingredients you use. Similarly, if you want to increase the spice level, use more capers or cayenne peppers.

The color comes primarily from fresh herbs. If your salsa is not a vibrant green, it could be that the herbs were not fresh.

It’s natural for salsa verde to darken in the fridge over time. This doesn’t necessarily mean it’s gone bad, but if the smell or taste is off, it’s best to throw it out.

If it smells off, has mold, or the color has darkened significantly, it’s probably best to throw it out. When in doubt, it’s better to be safe and dispose of it.

If you add too much cilantro, it can potentially give a bitter taste. So, use the amount which is suggested in the recipe.

📖 Recipe

Salsa Verde

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Elevate your dishes with our Homemade Keto Salsa Verde – a vibrant and flavorful herb-based dip that adds a zesty touch to any meal.

Course Salsa

Cuisine Italian, Mediterranean

Keyword keto salsa, salsa verde

Prep Time 25

Resting Time 1

Total Time 1 25

Servings

Calories 250kcal

Ingredients

¼ bunch of fresh parsley
¼ bunch of fresh mint
¼ bunch of fresh basil
3-4 springs of fresh thyme
3-4 springs of fresh tarragon
3 spring green onions
½ teaspoon mustard seed toasted and ground
½ teaspoon coriander toasted and ground
½ teaspoon red chili flakes for heat
Zest of 1 lemon
2 tablespoon red wine vinegar
2 tablespoon capers or 5 caper berries finely chopped
½ teaspoon salt
½ cup olive oil to cover

Instructions

Rinse the herbs well and make sure they are completely dry.
Using a sharp knife, finely chop the herbs.
Heat mustard seeds and coriander in a dry cast-iron pan over medium heat until they become fragrant. This will take about 1-2 minutes.
Grind the toasted mustard seeds and coriander using a spice grinder or a mortar and pestle.
In a mixing bowl, combine the chopped herbs, lemon zest, red wine vinegar, and chopped capers.
Season the mixture with salt, ground mustard seed and coriander, and red pepper flakes.
Gradually add olive oil to the mixture, lightly whisking after each addition.
Transfer the mixture into a glass jar, ensuring all ingredients are submerged in the olive oil.
Let the mixture sit for at least an hour.
After an hour, the herb-based sauce is ready for use.
If stored in the refrigerator, allow the jar to come to room temperature for an hour before serving to allow the oil to liquefy.

Video

Nutrition

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