Seed Oil Free Salsa Verde
Bright, tangy, and loaded with smoky depth, this salsa verde starts with broiled tomatillos and jalapeño that blister and char until their flavors concentrate into something truly special. The high heat does the heavy lifting, coaxing out a complexity that raw versions just can't match. Garlic-infused oil brings that savory backbone without any of the industrial seed oils that sneak into so many store-bought salsas and condiment jars. Fresh cilantro, lime juice, and a pinch of cumin round everything out into a sauce that tastes like it came from a restaurant kitchen. You control the texture too — a few quick pulses keeps it chunky and rustic, while a longer blend gives you something silky enough to drizzle over just about anything. It's the kind of versatile, clean-ingredient condiment that earns a permanent spot in your fridge rotation.
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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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