Coconut Free Salsa Verde
Bright, tangy, and just the right amount of smoky heat, this salsa verde is the kind of sauce that makes everything it touches taste better. Broiling the tomatillos and jalapeño until blistered and collapsing is the move here — that char deepens the flavor in a way that no store-bought jar can replicate. Fresh cilantro, a squeeze of lime, and a hit of cumin round everything out into something that feels vibrant and alive. Many commercial salsas sneak in unexpected additives or oils, so blending your own from scratch means you know exactly what's going in the bowl. The garlic-infused oil adds a mellow, savory backbone without any fuss, and the water adjustment at the end lets you dial in the perfect pourable consistency. Serve it chunky for scooping with chips or blend it smooth to drizzle over tacos, eggs, grilled chicken — honestly, anything. Once you make this at home, it's hard to go back.
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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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