Salsa Verde (Nightshade-Free)
Adapted from The Castaway Kitchen
Ingredients
- 6 kiwis, peeled and diced
- 1/2 large red onion, chopped
- Juice of 2 lemons
- 5 cloves garlic
- 1 bunch fresh cilantro, trimmed
- 1 teaspoon sea salt
- 1 teaspoon ground ginger
- 2 teaspoons prepared horseradish (or freshly grated)
- 1/2 tablespoon capers
Directions
- Prepare all ingredients by peeling, chopping, and trimming as needed.
- Add everything to a food processor or blender.
- Pulse until finely chopped and combined.
- Stop early for a chunkier texture or blend longer for a smoother sauce.
- Taste and adjust seasoning if needed.
- Serve immediately or chill before serving.
Storage
Refrigerate in an airtight container for up to 4 days. Stir before using.
Serving Suggestions
- Taco bowls
- Lettuce wraps
- Grilled chicken, pork, or fish
- Plantain chips
- Cassava crackers
- Roasted vegetables
- Breakfast hashes
Nutrition & Culinary Notes
- Kiwi contains natural enzymes that can slightly soften proteins and balance acidity in sauces.
- Horseradish develops its heat only when freshly grated or blended.
- Capers contribute briny depth that reduces the need for added salt.
- Chilling allows citrus, garlic, and herbs to meld and develop a more cohesive flavor.
****This article is for informational and educational purposes only. It does not constitute medical advice, diagnosis, or treatment, and is not a substitute for a conversation with a qualified healthcare provider. Individual health needs vary. If you have questions about your health, we invite you to schedule a consultation with one of our providers.