Celery Free 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 here — it coaxes out a rich, slightly smoky flavor that no raw blender sauce can match. Scallion greens stand in for onion, garlic-infused oil brings that savory backbone, and fresh cilantro and lime juice keep things lively and vibrant. The whole thing comes together in a blender with just a handful of real, whole ingredients — no fillers, no mystery additives, nothing to second-guess. Celery and celery seed show up in more store-bought salsas and spice blends than most people realize, so making your own from scratch is genuinely the smartest way to stay safe without sacrificing flavor. Pulse it chunky for a rustic dip or blend it smooth for drizzling over tacos, grilled proteins, or roasted vegetables. Once you taste it fresh, the jarred stuff is going to have a hard time competing.
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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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