Turmeric Free Salsa Verde
Bright, tangy, and packed with roasted depth, 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 coaxes out a smoky, slightly sweet complexity that raw versions just can't match. Scallion greens, fresh cilantro, and a squeeze of lime keep things vibrant, while a touch of cumin rounds out the flavor without overwhelming the fresh notes. Many store-bought green sauces sneak in unexpected spices or colorings, so blending your own from scratch means you know exactly what's going in the jar. The garlic-infused oil adds a mellow savory backbone that ties everything together beautifully. Pulse it chunky for a rustic chip dip or blend it smooth to drizzle over tacos, grilled proteins, or roasted vegetables — it's endlessly versatile. A quick taste and adjust at the end ensures the balance of salt, heat, and citrus is exactly right before it hits the table.
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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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