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 here — it deepens their flavor in a way that no raw or jarred version can match. Garlic-infused oil brings that savory backbone without any whole garlic, while fresh cilantro, lime juice, and a touch of cumin round everything out into something genuinely vibrant. The whole thing comes together in a blender, so you can go chunky and rustic or smooth and pourable depending on your mood. Every ingredient is naturally grain-free, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your sauce. Spoon it over tacos, eggs, grilled chicken, or roasted vegetables — honestly, it's hard to find something it doesn't improve. Make a jar on Sunday and you'll be reaching for it all week.
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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.
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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