Sesame Free Salsa Verde
Bright, tangy, and just the right amount of smoky heat, 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 — that char adds a depth of flavor you simply can't get from a blender-only approach. Scallion greens, fresh cilantro, lime juice, and a touch of cumin round it all out into something that tastes genuinely vibrant and alive. Store-bought green salsas can be a minefield of hidden additives and shared-facility warnings, so making your own from scratch means you know exactly what's in the jar. The garlic-infused oil keeps things aromatic without any whole garlic, and the water adjustment at the end lets you dial in the perfect pourable consistency for drizzling, dipping, or spooning over tacos. Pulse it chunky for a rustic feel or blend it smooth for something more refined — either way, it's ready in minutes and keeps beautifully in the fridge.
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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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