Mushroom Free Salsa Verde
Bright, tangy, and just the right amount of smoky heat, this salsa verde is the kind of condiment that makes everything taste better — tacos, grilled chicken, scrambled eggs, you name it. Broiling the tomatillos and jalapeño until blistered and collapsing is the move that sets this sauce apart, coaxing out a deep, roasted flavor that raw versions simply can't match. Fresh cilantro, lime juice, and a touch of cumin round everything out into something that tastes like it came from a really good taqueria. Because every ingredient here is straightforward and plant-based, there's zero concern about hidden fungi or fungal-derived additives sneaking in — a surprisingly common issue with store-bought salsas and seasoning blends. Garlic-infused oil keeps the allium flavor present without the bite, and scallion greens add a gentle oniony note that ties the whole thing together. You can pulse it chunky for dipping or blend it smooth for drizzling, making it one of the most versatile sauces you'll keep coming back to all week.
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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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