Pork Free Salsa Verde
Bright, tangy, and loaded with smoky depth, this salsa verde is the kind of condiment that makes everything on the table taste better. Broiling the tomatillos and jalapeño until blistered and collapsing is the real secret — that char adds a roasted complexity you simply can't get from a blender-only approach. Fresh cilantro, lime juice, and a touch of cumin round everything out into a sauce that's vibrant without being one-note. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved — just straightforward, produce-driven cooking. You control the texture too, pulsing for something chunky and rustic or blending smooth for a more polished pour. Spoon it over eggs, grilled chicken, tacos, or roasted vegetables and it genuinely elevates all of them. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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