Sugar-Free Salsa Verde

Sugar-Free Salsa Verde:

INGREDIENTS

1. 
   

2. 3 unpeeled garlic cloves

3. 1 pound fresh tomatillos, husked, rinsed

4. 1 small onion, quartered through root end

5. 3 to 6 serrano chiles or 2 to 4 jalapeño chiles

6. 1/4 cup chopped fresh cilantro

7. 1/4 tsp. monk fruit

8. Coarse kosher salt

9. Olive oil spray

10. 1 cup low-salt chicken broth

11. 2 tablespoons (or more) fresh lime juice

 Directions: 

1. 
   

2. Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon monk fruit or stevia; puree until smooth. Season to taste with coarse salt.

3. Spray nonstick oil spray in a pan. Heat heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more stevia/monk fruit and lime juice, if desired. -Store in fridge and chill for 7 days