Chile Verde Salsa

Every week at work I am surrounded by donuts. They smell delicious but make me super sick from the gluten so I never eat them as tempting as it is. Why is it that donuts became the defacto bring something into the office food? I know everyone loves them but there are so many other options – cookies, cakes, rice crispy treats, bagels, and many more. Rice crispy treats can be gluten free and nobody would even know! But week after week I see donuts everywhere and just continue to avoid them while being secretly jealous I can’t eat them. So I like to bring the total opposite, chips and salsa, for my co-workers. This recipe is super duper easy, fast, and delicious of course. My co-worker told me she thinks I should sell it. If only I could have the time to make food for other people all day long. That would be fun!

15-20 Tomatillos
4 Serano Chiles {reduce for less spice}
1/2 Avocado
3/4 Tbsp Salt
1 Cup Cilantro
Juice Of 4 Limes
3 Tbsp Crushed Garlic

Serve with tortilla chips for gluten free or plaintain/root vegetable chips for paleo

Chile Verde Salsa Recipe {Gluten Free and Paleo}


1. Cover chiles and tomatillos in a pot with water and bring to a boil. Boil for 5 minutes.

2. Drain and put in blender with all remaining ingredients.

3. Pulse until combined but not fully smooth. You still want visible pieces of cilantro and very small chunks of tomatillos.

Chile Verde Salsa Recipe {Gluten Free and Paleo }

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