Cashew Free Salsa Verde
Bright, tangy, and just the right amount of smoky, this salsa verde is the kind of sauce that makes everything on the table taste better. Broiling the tomatillos and jalapeño until blistered and collapsing is the move here — that char adds a depth of flavor you simply cannot get from a blender-only approach. Fresh cilantro, lime juice, and a touch of cumin round everything out into something that feels genuinely vibrant and alive. Many store-bought green salsas sneak in unexpected additives or processed oils, so blending your own from scratch means you know exactly what's going in the jar. The garlic-infused oil keeps things aromatic without any whole pieces to worry about, and the water-to-consistency trick at the end means you can dial it in whether you want a thick dip or a pourable drizzle. Pulse it chunky for chips and tacos, or blend it smooth to spoon over grilled chicken or eggs — it's endlessly versatile. This is the kind of recipe you'll make once and then find yourself doubling every time after that.
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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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