Citric Acid Free Salsa Verde
Salsa verde is one of those sauces that makes everything taste more alive — bright, a little smoky, with just enough heat to keep things interesting. Tomatillos bring their own natural tartness to the party, so this version leans on fresh lime juice and a quick broil to develop deep, charred flavor without relying on any processed acids or citric acid additives that sneak into so many store-bought versions. Broiling the tomatillos and jalapeño until blistered is the move that sets this recipe apart, coaxing out a roasted complexity that raw blended salsas just can't match. Garlic-infused oil keeps the allium flavor present and mellow, while scallion greens and a generous handful of cilantro round everything out into something that tastes genuinely fresh. You control the texture — a few pulses gives you something rustic and chunky, while a longer blend produces a silky, pourable sauce that works beautifully drizzled over tacos, eggs, grilled chicken, or roasted vegetables. It comes together in under twenty minutes and stores well, making it the kind of versatile condiment worth keeping in your fridge all week.
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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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