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Sharing a journey into the world of fabulous vegan food.

Roasted Tomatillo and Green Olive Salsa Verde with Raw Vegan Corn Chips, Vegan MoFo Recipe #13


Salsa Verde

Salsa Verde

I made this recipe a few weeks ago when I was lucky enough to receive a basket of fresh tomatillo’s from our CSA farmers. This salsa is nice and spicy with a lovely fresh taste. I paired it with raw corn chips. The corn I used was fresh, uncooked right off the cobbs. Now this is a messy process. When I started, I had corn kernels flying everywhere. In fact, I am still finding them in odd places in the kitchen. I soon come up with  the idea of cutting the kernels off the cobb inside a plastic bag, much more effective and less mess 🙂

I use a dehydrator to “cook” my corn chips, however you can also cook them on the lowest setting your oven has and let them cook with the oven door slightly open. You will  have to keep checking them every 10 or 15 mins until they are dry and crisp.




Salsa Verde Prep

Salsa Verde Prep

Roasted Tomatillo and Green Olive Salsa Verde
Serving Size: makes 1 1/2 cups


1 1/2 pounds tomatillos, husks removed
6 garlic cloves
2 jalapeno peppers
1 tablespoon olive oil
1 cup green olives
1 cup cilantro
1 lime, juiced
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water


Heat oven to 475 degrees. Spread tomatillos, garlic cloves and jalapeno on baking sheet and coat evenly with oil.

Roast for 15 minutes or until tomatillos are browned and blistered.
Remove from oven and place in a food processor or blender with olives, cilantro, lime and sugar. Pulse 5-7 times. Add water and pulse another 4-5 times to mix.
Serve with corn chips or as a condiment.

Raw Corn Chips

1 cup flax seeds

2 cups water

1 cup almonds soaked for at least 4 hours to soften

2 cups fresh corn kernel’s (see above for ways to avoid crawling around on the floor trying to find al the kernels that go airborne)

2 cups chopped yellow pepper

½ onion finely chopped

1 tblspn cumin

2 tblspns oregano

2 tblspns lime juice

Pinch sea salt.

Grind flax seeds (or purchase ready ground), add to 2 cups water and let sit until gel forms.

Drain almonds; blend in food processor until smooth. Add to flax gel, set aside.

In food processor combine corn, yellow pepper, onion, cumin, oregano, lime juice and salt. Process until smooth.

Combine almond flax mixture with corn mixture. Blend well.

Spread mixture thinly on dehydrator trays. Score into required serving sizes.


Raw Vegan Corn Chips


Dehydrate at 110 F for 7 hours, turn over and dehydrate for additional 7 hours. Once completely dry and crisp, remove from dehydrator and store in airtight glass jar.

Alternately, you can “cook” in the oven on the lowest setting, with the door left slightly open. I am not sure how long this will take. Check every 15 mins or so.


Salsa Verde

Salsa Verde





3 thoughts on “Roasted Tomatillo and Green Olive Salsa Verde with Raw Vegan Corn Chips, Vegan MoFo Recipe #13

  1. shocking I know, call myself a cook but I’ve yet to use tomatillos. Your crackers look lovely. I have dehydrator envy. I own one but we are separated right now as I travel around. Don’t you just love the smell in the house as it does it’s stuff?!


    • I have to admit, this was my first time to use tomatillo’s. This is one of the many reasons I love being part of a CSA program. I am forced to use different vegetables when they arrive in my bin. Yes, I love my dehydrator. Actually, I have two, and I had both working away all last weekend drying banana chips and a big jar of orange peppers. The whole house smelled lovely. I hope you are soon reunited with your dehydrator 🙂 > Date: Fri, 20 Sep 2013 20:47:45 +0000 > To: >


  2. Pingback: Corn Tortilla Nacho’s with Cramy Golden Cheez Sauce #vegan #nachos #cheez sauce | stairway to vegan

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