Shellfish Free Salsa Verde
Bright, tangy, and just the right amount of smoky heat, this salsa verde is the kind of condiment that makes everything on the table taste better. Broiling the tomatillos and jalapeño until blistered and charred is the secret weapon here — that step coaxes out a deep, roasted complexity that raw versions simply can't match. 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 in this recipe is naturally plant-based and ocean-free, so there's zero guesswork about what's in the bowl. Whether you're spooning it over tacos, stirring it into scrambled eggs, or using it as a dip for tortilla chips, it pulls its weight in every direction. The blender gives you full control over texture — a few quick pulses for something rustic and chunky, or a longer blend for a silky, pourable sauce. 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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