Emulsifier Free 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. Broiling the tomatillos and jalapeño until blistered and collapsing is the move here — it deepens their flavor in a way that no raw blitz can match. From there, fresh cilantro, lime juice, scallion greens, and a touch of cumin round things out into something genuinely vibrant and complex. Store-bought salsas are notorious for sneaking in stabilizers and additives to extend shelf life, but every single ingredient here is whole and straightforward — nothing processed, nothing hidden. Garlic-infused oil brings a mellow savory backbone without any fuss, and the water-to-consistency trick means you can dial in exactly the texture you want, whether chunky or pourable. It comes together in one blender and takes almost no active effort, which makes it dangerously easy to keep a jar of this in the fridge at all times.
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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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