Spicy, Zesty, Delicious Green Salsa Is Vegan, Gluten-Free, and Great On Just About Anything

Share some yum!
Print Friendly, PDF & Email

Note: The Happy Gluten-Free Vegan has recently done away with all Google ads. Instead we have created beneficial partnerships with upstanding companies that we believe bring value to our readers. Visiting our partners helps keep the Happy Gluten-Free Vegan free for everybody. 🙂

Why buy salsa at a store when you can make your own at home? We recently got our hands on a bunch of fresh tomatillos, and became excited by the prospect of transforming them into salsa. These vegetables are like miniature green tomatoes covered by a leaf-like skin. Peel off the skin, and you have a wonderful main ingredient for green salsa (also known as salsa verde).

The salsa is great in tacos and burritos, of course, but can also be used as a condiment on stir-fries, casseroles, etc. Use your imagination, and you’re sure to find delicious variations. This recipe makes a large amount, and it won’t keep forever, so feel free to get creative.

The Happy Gluten-Free Vegan is thrilled to partner with No Cow,
the BEST vegan, gluten-free protein bars!

(Read about Anne's hospital stay)

no cow plant based protein bars  

 

Vegan, Gluten-Free Green Salsa

INGREDIENTS

10-12 tomatillos, peeled and washed
1 medium-sized jalapeno, cut into 4-5 strips
3/4 cups white onion, chopped
1/4 cup cilantro, chopped
2 cloves garlic, minced
1/2 teaspoon sea salt
1 teaspoon turbinado sugar
1 tablespoon lime juice
1 tablespoon water (more if you like a thinner salsa)

INSTRUCTIONS

We interrupt this content for this brief announcement: PLEASE help keep the Happy Gluten-Free Vegan free with your donation of any amount:
Other Amount:

Get tested for gluten sensitivity at a fully-qualified lab near you,
no doctor visit required, for only $29 through the Happy Gluten-Free Vegan
partnership with HealthLabs!

Cut each tomatillo in half across the middle. Place each piece on an ungreased cookie sheet, making sure they don’t overlap. Slice the jalapeno in several small strips and lay them beside the tomatillos.

Set your oven on a high broil setting and make sure the rack is close to the top (but not touching). Slide the cookie sheet onto the rack and broil the tomatillos and jalapeno for 5-10 minutes. Watch them carefully to make sure they don’t burn!

Remove the cookie sheet from the oven, flip the tomatillos and jalapeno slices with a spatula, and return them to the oven. Broil for about 5 minutes more. The tomatillos should look soft, but slightly charred on top, and will release their juices easily.

Scoop the tomatillos from the cookie sheet and place them in a blender or food processor. Add the jalapeno slices, onions, garlic, sea salt, lime juice, turbinado sugar, and cilantro and blend everything together until smooth.

Pour your salsa into an airtight container. Cover and store it in your refrigerator for at least two hours, until the salsa is nice and cold.

We've partnered with PatchMD to help our readers
access the very best in vitamin and supplement patches!

Shop the best patches at PatchMD

 

You’ll have enough salsa for at least a week, so feel free to put it on anything your heart desires. This condiment will keep longer in a jar, and since you’re not using any preservatives, you’ll want to use it as quickly as possible. Perhaps you can even give some away to a hungry friend. So delicious, authentic, and easy to make! Enjoy!

Print Friendly, PDF & Email
Get our instant download Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes for only $7.99

Check it out here, or download it now!:

Sign up here for the Happy Gluten-Free Vegan's free recipes email!

Like this recipe? Show your appreciation for this free resource and help support us!

Other Amount:

Leave a Reply

Your email address will not be published. Required fields are marked *