Oats Free Salsa Verde
Bright, tangy, and just the right amount of smoky heat, this salsa verde is the kind of sauce that makes everything on the table taste better. Broiling the tomatillos and jalapeño until blistered and collapsing is the move — it deepens their natural tartness and adds a subtle char that you simply cannot get from a jar. Every ingredient here is straightforwardly grain-free and plant-based, so there's no need to scrutinize labels or worry about hidden fillers that sometimes sneak into store-bought versions. The garlic-infused oil brings a mellow savory backbone without any raw sharpness, while fresh cilantro and lime juice keep things vibrant and alive. You control the texture too — a few quick pulses gives you something rustic and chunky, while a longer blend produces a silky, pourable sauce that's equally at home drizzled over tacos, eggs, or grilled chicken. It comes together in one blender with minimal cleanup, which means you're more likely to make it on a weeknight than save it for a special occasion.
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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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