Soy 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 collapsing is the secret move here — it deepens their flavor in a way that no raw blender sauce can match. Scallion greens, fresh cilantro, lime juice, and a touch of cumin round everything out into something that tastes genuinely complex without requiring much effort at all. Store-bought salsas can be a minefield of unexpected additives, but every ingredient here is straightforward and easy to verify, which makes this a stress-free option for anyone navigating label anxiety. You control the texture too — a few quick pulses keeps it chunky and rustic, while a longer blend gives you something smoother and more pourable. Spoon it over tacos, eggs, grilled chicken, or honestly just eat it with chips straight from the jar.
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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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