Chile Verde Salsa

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


  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.


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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