Low Sugar Salsa Verde
Bright, tangy, and packed with smoky depth, this salsa verde is the kind of condiment that makes everything it touches taste better. Broiling the tomatillos and jalapeño until blistered and charred is the move that sets this recipe apart — that caramelized intensity is what gives the finished sauce its complexity without needing anything extra. Fresh cilantro, a squeeze of lime, and a hit of cumin round everything out into something that tastes like it came from a really good taqueria. Store-bought salsas are notorious for sneaking in sweeteners to balance acidity, but here the tomatillos do all that work naturally, so you get a genuinely clean sauce with zero added sugar. You control the texture too — a few quick pulses keeps it chunky and rustic, while a longer blend gives you something silky enough to drizzle. It comes together in one blender with barely any prep, and the result is endlessly versatile over eggs, tacos, grilled proteins, or straight up with chips.
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Learn more →Ingredients
8 servings
- 1 lb tomatillos (about 8 medium), husked and rinsed
- 1 jalapeño, halved and seeded
- ½ cup scallion greens (green tops only), roughly chopped
- 1 tbsp garlic-infused oil
- ½ cup fresh cilantro leaves and tender stems, loosely packed
- 2 tbsp fresh lime juice (about 1 lime)
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 2–4 tbsp water, as needed to adjust consistency
Instructions
- 1
Position an oven rack 4–6 inches from the broiler and preheat the broiler to high. Arrange the tomatillos and jalapeño halves cut-side down on a rimmed baking sheet. Broil for 8–10 minutes, until the tomatillo skins are blistered and charred in spots and the flesh is soft and beginning to collapse.
- 2
Remove the baking sheet from the oven and let the tomatillos and jalapeño cool for 5 minutes. Transfer them along with any accumulated juices to a blender or food processor.
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