Gelatin Free Salsa Verde
Bright, tangy, and packed with smoky depth, this salsa verde starts with broiled tomatillos that blister and char until their natural tartness mellows into something almost sweet. The jalapeño gets the same treatment, adding a gentle heat that builds slowly rather than hitting you all at once. Fresh cilantro, lime juice, and a touch of cumin round everything out into a sauce that tastes like it came from a really good taqueria. Many store-bought salsas and condiments sneak in thickeners or stabilizers that can be surprisingly hard to avoid, but every single ingredient here is straightforwardly plant-based and clean. The garlic-infused oil adds a savory backbone without any fuss, and the scallion greens keep things fresh and a little grassy. You control the texture entirely — a few quick pulses gives you something chunky and rustic, while a longer blend produces a smooth, pourable sauce perfect for drizzling over tacos, eggs, or grilled chicken. It comes together in one blender with barely any cleanup, which makes it just as practical as it is delicious.
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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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