Mustard Free Salsa Verde
Bright, tangy, and just the right amount of smoky heat, 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 secret move here — it deepens their flavor in a way that no raw blitz can match. Fresh cilantro, lime juice, and a touch of cumin round everything out into a sauce that feels vibrant and alive. Many store-bought salsas and condiments sneak in mustard or mustard-derived ingredients as a stabilizer or flavor booster, so making your own from scratch puts you fully in control of what goes in the jar. Every ingredient in this recipe is straightforward and easy to verify, which means you can serve it confidently at the table or pack it into a lunchbox without second-guessing the label. Blend it chunky for a rustic dip or smooth it out for a pourable drizzle over tacos, grilled chicken, or roasted vegetables — it works beautifully either way. Once you taste how good homemade can be, the store-bought stuff is going to have a hard time competing.
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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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