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Salsa Verde Jackfruit

jackfruit proteins and fillings recipes Oct 28, 2021
Salsa Verde Jackfruit

We've taken an ordinary can of jackfruit and turned it into a fiesta with this recipe for Salsa Verde Jackfruit. Jackfruit is popular in Southeast Asian and Indian cuisine, where it grows plentifully. It is available internationally canned or frozen, and is also commonly found seasoned and ready-to eat in refrigerated sections of health food stores.

 

You can prepare a batch of this Latin-inspired filling on the weekend and add it to your lunches and dinners throughout the week. We used a store-bought jarred salsa verde for this recipe, but our Tomatillo Salsa is the perfect homemade swap if you're feeling extra.

 

 

Recipe Tips

 

If you've never cooked with jackfruit before, you're going to love how versatile and easy it is. When shredded, the texture is a plant-powered stand in for shredded chicken or pulled pork. 

 

You can find jackfruit in a can in the canned fruit section of most stores. To shred it, use a fork to pull apart the "meat" from the pieces. 

 

Jackfruit will absorb the flavor of whatever you add to it but we roast it first to add more texture to the "meat". Roasting it dries it out a bit and adds some crispiness to the pieces.

 

Serving Suggestions

Our Batch Cooking Club members are folding this Salsa Verde Jackfruit into our Jackfruit Verde Enchilada Soup. (Not a member? Try us for $1 here.)

 

 Here are a few other ways you could serve it:

  • Wrapped in tacos or burritos
  • Stuffed in enchiladas
  • Folded into rice a la arroz con pollo
  • Scattered on nachos
  • Stirred into a tofu scramble

  

 
Salsa Verde Jackfruit

Prep time: 10 minutes | Cook time: 35 minutes 

Makes 2 cups

 

Ingredients:

1 15-oz can jackfruit, drained

salt and pepper, to taste

1 Tbsp olive oil or ¼ cup vegetable broth

½ yellow or white onion, chopped

2 cloves garlic, minced

1 cup salsa verde

 

Directions:

1. Preheat the oven to 350°F.

2. Using a fork, shred the jackfruit on a baking sheet lined with parchment paper or a silpat mat. Season with salt and pepper. Bake for 20 minutes.

3. Meanwhile, in a large skillet, heat the olive oil and onion. Cook for 4 minutes until soft and translucent. Stir in the garlic and cook for another minute.

4. When the jackfruit is done cooking, stir it into the pan along with the salsa verde. Simmer for about 5 minutes until the salsa is mostly absorbed. Taste and season with additional salt and pepper as needed.

 

Spoiler Alert: Salsa Verde Jackfruit will stay fresh in an air-tight container in the refrigerator for 4 days or the freezer for 3 months.

 

Batch it up! Salsa Verde Jackfruit can be used as a filling in tacos or burritos, stirred into soups, or added to salads or bowls.

 

 
More Jackfruit Recipes:

 

More Fillings Recipes:

 

 

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