High Fructose Corn Syrup Free Salsa Verde
Bright, tangy, and packed with roasted depth, 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 — that char adds a smoky complexity you simply cannot get from a jar. And speaking of jars, store-bought salsas are notorious for sneaking in sweeteners that have no business being in a fresh green sauce. Every ingredient here is exactly what it looks like: tomatillos, lime, cilantro, cumin, and a little heat. The garlic-infused oil brings savory richness without any processed additives, keeping the whole thing clean and ingredient-honest. Pulse it chunky for a rustic dip or blend it smooth for drizzling over tacos, eggs, grilled chicken — honestly, whatever needs a little life. Once you taste how bright and balanced this is, the bottled stuff is going to be a hard sell.
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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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