Cinnamon 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 secret move here — it coaxes out a rich, slightly charred flavor that no raw blender version can match. Scallion greens stand in for onion, garlic-infused oil brings that savory backbone, and fresh cilantro and lime juice keep the whole thing lively and vibrant. Cumin adds just enough warmth without leaning on any spice blends that might sneak in unwanted ingredients — every element in this recipe is straightforward and easy to verify. Cinnamon shows up in a surprising number of store-bought salsas and spice mixes, so making your own from scratch is genuinely the smartest move if you need to avoid it. You control the heat by adjusting how much jalapeño you use, and the consistency is totally up to you — pulse it chunky for chips and tacos, or blend it smooth for drizzling over eggs or grilled chicken. Once you taste how good homemade salsa verde can be, the jarred stuff is going to have a hard time making it back into your cart.
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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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