Salsa Verde (Vegan + Gluten Free)


I am on a mission to make the very best green salsa ever. I had some the other day that was so good but I have no idea how to recreate it. I figured I’d just keep going and keep trying. This was the first version I came up with and while it’s not exactly what I was after it is seriously so delicious.




I have been putting it on everything over the past week and I love it so much. I had made a salsa like this years ago but it was way more tomatillo based than jalapeno based and it wasn’t very good. In fact I ended up chucking it because it was just blah.


This one however is made with mostly jalapenos and just a couple tomatillos to balance it out a little bit and it worked perfectly. You can put this salsa on tacos, burritos, eggs, just with chips. You could even make your own tortilla chips. Just cut them into triangles instead of strips. You can never go wrong with having a good stand by salsa recipe and this one is quick and easy to whip up.


IMG_9509If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.

Makes 2-3 cups of salsa


6 jalapenos
¼ of a medium onion
3 cloves garlic
2 tomatillos
salt to taste
juice of half a lime


-Place your jalapenos, onion, garlic, and tomatillos in a sauce pan with enough water to cover them. Place over medium heat and cook until soft and tender. About 15-20 minutes.

– Put the jalapenos, onion, garlic, and tomatillos with a little bit of the water (about ¼ cup) they were cooked in and blend. Add more water if you need to but only a little at a time because you don’t want it to be too watery.

-Add lime juice and salt. Blend one more time and then serve.


-You can adjust the heat by deseeding the jalapenos or not. If you like it really really hot leave all the seeds in. If you like it medium leave the seeds of 3-4 in, and if you like it mild then deseed all your jalapenos. Of course there’s no guarantee how hot your jalapenos actually are but it will make a big difference.

-If you won’t use all the salsa at once freeze the leftovers in an ice cube tray. Once they are frozen take them out and place them in a bag. Then just take them out as needed. You can defrost them in the fridge or pop them in the microwave for a few seconds depending on how many you are defrosting at a time.

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