Caffeine Free Salsa Verde
Bright, tangy, and packed with smoky depth, this salsa verde is the kind of condiment that makes everything on the table taste better. Broiling the tomatillos and jalapeño until blistered and collapsing is the move that sets this sauce apart — that char adds a subtle smokiness you just can't get from a raw blend. Fresh cilantro, lime juice, and a touch of cumin round everything out into something vibrant and layered without a single complicated step. The whole thing comes together in a blender, so you're looking at minimal cleanup and maximum flavor payoff. Since every ingredient here is a whole, unprocessed food, there's nothing hidden to worry about — no sneaky additives, no mystery extracts, just clean produce and pantry staples. Pulse it chunky for a rustic dip or blend it smooth for drizzling over tacos, grilled chicken, or roasted vegetables. Once you've made this from scratch, reaching for a jarred version is going to feel like a serious downgrade.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!