Eggless Salsa Verde
Bright, tangy, and just the right amount of smoky heat, this salsa verde is the kind of condiment that makes everything it touches taste better. Tomatillos get blistered under the broiler until their skins char and their flesh softens, which deepens their natural tartness into something genuinely complex. Jalapeño, fresh cilantro, scallion greens, and a squeeze of lime round out the flavor, while a touch of cumin adds an earthy backbone that ties it all together. The whole thing comes together in a blender, so you're looking at minimal effort for maximum payoff. Because every ingredient here is a whole, plant-based food, there's nothing to second-guess — no hidden additives, no label-reading required. Pulse it for a rustic, chunky texture or blend it smooth depending on what you're serving it with; either way, it pours beautifully over tacos, grilled proteins, eggs, or roasted vegetables. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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