Dairy Free Salsa Verde
Bright, tangy, and loaded 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 that sets this sauce apart — that caramelized intensity is something a store-bought jar simply cannot replicate. Fresh cilantro, a squeeze of lime, and a hit of cumin round out the flavor into something vibrant and layered without a drop of dairy anywhere in sight. Since the richness here comes entirely from the broiled vegetables and garlic-infused oil, there's no butter, cream, or cheese to swap out — it's naturally free of all that without any compromise. You control the texture too, pulsing for a chunky, rustic finish or blending smooth for something more pourable and refined. Spoon it over tacos, stir it into scrambled eggs, or use it as a dipping sauce — honestly, the uses are endless. This is the kind of recipe you make once and then keep in permanent rotation.
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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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