Honey Free Salsa Verde
Bright, tangy, and packed with smoky depth, this salsa verde starts with broiled tomatillos and jalapeño that blister and char under high heat — a step that transforms fresh produce into something genuinely complex and craveable. The charred skins and collapsed flesh bring a roasted richness that raw versions simply can't match, and the blender does the rest of the work in under a minute. Garlic-infused oil adds a mellow savory backbone without any fuss, while fresh cilantro, lime juice, and cumin keep everything vibrant and balanced. Many store-bought green salsas sneak in sweeteners to round out acidity, but this one relies entirely on the natural tartness of tomatillos and a squeeze of fresh lime — no added sweeteners needed or missed. You control the texture too, pulsing for a chunky, rustic dip or blending smooth for a sauce that pours beautifully over tacos, eggs, or grilled chicken. A splash of water at the end dials in the perfect consistency, so it spoons and flows exactly the way you want it. Make a jar on Sunday and you'll be reaching for it all week.
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!