Paraben 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 move here — that char deepens the flavor in a way that no jarred version can replicate. Every ingredient in this recipe is a whole, recognizable food: fresh tomatillos, cilantro, lime juice, cumin, and a splash of garlic-infused oil to round it all out. For anyone navigating paraben sensitivities, that simplicity matters — no preservatives, no synthetic additives, just real produce blended into something genuinely delicious. You control the texture too, pulsing it chunky for a rustic dip or blending it smooth for drizzling over tacos, eggs, grilled chicken, or roasted vegetables. A squeeze more lime or a few extra cilantro leaves at the end lets you dial in the flavor exactly to your taste. Make a jar of this on a Sunday and you'll find yourself reaching for it 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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