MSG Free Salsa Verde
Bright, tangy, and packed with smoky depth, this salsa verde starts with broiled tomatillos and jalapeño that blister and char until their flavors concentrate into something truly irresistible. The high-heat broiling step is the secret — it coaxes out a roasted complexity that raw versions just can't match. Fresh cilantro, lime juice, and a touch of cumin round everything out, giving you a sauce that tastes layered and vibrant without a single artificial shortcut. Store-bought salsas are notorious for sneaking in flavor enhancers and additives, so making your own means you know exactly what's going into the jar. Garlic-infused oil keeps the allium flavor present and mellow while staying true to the ingredient list, and the whole thing comes together in a blender with minimal fuss. Pulse it chunky for a rustic dip or blend it smooth for drizzling over tacos, eggs, grilled chicken, or anything else that needs a little life. Once you taste how clean and fresh this is, it's hard to go back to anything from a shelf.
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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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