Fish Free Salsa Verde
Bright, tangy, and just the right amount of smoky, 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 — that char deepens the flavor in a way that no store-bought jar can replicate. Fresh cilantro, a hit of lime juice, and a touch of cumin round everything out into a sauce that's vibrant and layered without being complicated. Because it's built entirely from produce, aromatics, and pantry spices, there's zero concern about hidden seafood derivatives or fish-based flavor enhancers that sometimes sneak into commercial salsas and sauces. You control the heat by adjusting how much jalapeño makes it into the blender, and the water addition at the end lets you dial in exactly the texture you want — chunky for scooping with chips or smooth enough to drizzle over tacos and grain bowls. Make a jar on Sunday and you'll find yourself reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!