Carrageenan Free Salsa Verde
Bright, tangy, and smoky from the broiler, this salsa verde is the kind of condiment that makes everything on the table taste better. Tomatillos get blistered and charred until their flesh collapses into something deeply savory, then blended with jalapeño, fresh cilantro, lime juice, and a touch of cumin for a sauce that's layered and lively. Many store-bought salsas and hot sauces sneak in thickeners and stabilizers — including carrageenan — to achieve that smooth, shelf-stable texture, but this one gets its body entirely from real ingredients. Garlic-infused oil adds a mellow, aromatic depth without any fuss, and the scallion greens keep things fresh and a little sharp. You control the texture here, too: a few quick pulses gives you something rustic and chunky, while a longer blend produces a silky, pourable sauce perfect for drizzling. A squeeze more lime or a pinch of extra salt at the end is all the finishing it needs. Spoon it over tacos, stir it into eggs, or just eat it straight from the jar with chips — no label-reading required.
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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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