BHA & BHT Free Salsa Verde
Bright, tangy, and packed with smoky depth, this salsa verde starts with broiled tomatillos and jalapeño that blister and char until their flavors concentrate into something truly special. The high heat does the heavy lifting, coaxing out a complexity that raw versions just can't match. Fresh cilantro, a squeeze of lime, and a touch of cumin round everything out into a sauce that tastes like it came from a great taqueria — except you made it in your own kitchen. Many store-bought salsas and condiments sneak in synthetic preservatives to extend shelf life, so blending your own from whole, recognizable ingredients is the cleanest way to go. Garlic-infused oil adds a mellow savory backbone without any fuss, and you can dial the texture anywhere from chunky to silky smooth depending on how long you let the blender run. Spoon it over tacos, eggs, grilled chicken, or anything that needs a hit of bright, roasted flavor — it's endlessly versatile and genuinely hard to stop eating.
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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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