Rice Free Salsa Verde
Bright, tangy, and packed with smoky depth, this salsa verde is the kind of condiment that makes everything it touches taste better. Broiling the tomatillos and jalapeño until blistered and charred is the move that sets this sauce apart — that caramelized intensity is impossible to fake from a jar. Fresh cilantro, lime juice, and a touch of cumin round everything out into something that feels vibrant and alive rather than flat or one-dimensional. Because it's built entirely from whole vegetables, aromatics, and spices, there's no grain filler, thickener, or starchy additive hiding in the mix — just clean, punchy flavor from start to finish. You control the texture too, pulsing it chunky for a rustic dip or blending it smooth for a pourable drizzle over tacos, grilled meats, or roasted vegetables. A splash of water at the end lets you dial in exactly the consistency you want, so it works beautifully as both a table salsa and a finishing sauce. Make a batch 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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