Gluten Free Salsa Verde
Bright, tangy, and just the right amount of smoky heat, this salsa verde is the kind of condiment that makes everything on the table taste better. Broiling the tomatillos and jalapeño until blistered and collapsing is the secret move here — it deepens their flavor in a way that no raw blender sauce can match. From there, fresh cilantro, lime juice, and a touch of cumin round everything out into something vibrant and deeply satisfying. Every single ingredient in this recipe is naturally free of gluten, so there's no label-reading stress or ingredient swaps required — just real, whole produce doing all the heavy lifting. The garlic-infused oil adds a savory backbone without any of the fuss, and you can pulse it chunky or blend it smooth depending on what you're serving it with. Spoon it over grilled chicken, stir it into scrambled eggs, or use it as a dipping sauce for tortilla chips — it's endlessly versatile. 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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