Gluten-Free Salsa Verde

Ingredients

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• 2 cups fresh cilantro, roughly chopped
• 1 jalapeño, seeded and roughly chopped
• 0.5 cup tomatillos, husked and quartered
• 0.25 cup red onion, roughly chopped
• 2 cloves garlic, minced
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp ground cumin Shop

Instructions

1. 1 Combine the chopped fresh cilantro, jalapeño, quartered tomatillos, red onion, and minced garlic in a food processor. Pulse several times until the ingredients are finely chopped but not completely pureed, creating a slightly chunky texture. This should take about 30-45 seconds of pulsing.
2. 2 Add the fresh lime juice, olive oil, salt, and ground cumin to the food processor. Process again for another 15-20 seconds, or until all the ingredients are well combined and the salsa reaches your desired consistency. You should see the vibrant green color develop.
3. 3 Taste the salsa verde and adjust seasonings as needed. If you prefer more heat, add a pinch more jalapeño or a dash of hot sauce. If it needs more brightness, add a touch more lime juice. This step ensures the flavors are perfectly balanced.
4. 4 Transfer the salsa verde to a serving bowl. For the best flavor, allow it to sit for at least 10-15 minutes at room temperature to let the flavors meld together. This resting period significantly enhances the overall taste profile.
5. 5 Serve the gluten-free salsa verde immediately with your favorite gluten-free chips, tacos, or grilled meats. It can also be stored in an airtight container in the refrigerator for up to 5 days, though the fresh flavors are best enjoyed sooner.

Nutrition (per serving)

Tips & Notes

• Raw tomatillos are tart. For a milder, smoky salsa verde, broil the tomatillos and jalapeño until charred before blending.
• Remove the papery husks and rinse the tomatillos well. They are coated in a sticky residue.
• Pulse rather than purée so the salsa keeps a little texture.

Common questions