Pescatarian Salsa Verde
Bright, tangy, and just the right amount of smoky, 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 that sets this recipe apart — that char adds a subtle depth you simply cannot get from a blender-only approach. Fresh cilantro, lime juice, and a touch of cumin round out the flavor into something vibrant and layered without being complicated. Garlic-infused oil keeps the allium flavor present while staying gentle, and the scallion greens add a mild, grassy bite that ties it all together. You control the texture here, too — a few quick pulses gives you something chunky and rustic, while a longer blend produces a silky, pourable sauce perfect for drizzling. Spoon it over fish tacos, grilled shrimp, or roasted vegetables, and it instantly elevates the whole plate. Once you've made this from scratch, the jarred stuff at the store 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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