Vegan Salsa Verde
Bright, tangy, and packed with smoky depth, this salsa verde is the kind of sauce that makes everything it touches taste better. Broiling the tomatillos and jalapeño until blistered and collapsing is the move here — that char is what gives the finished sauce its complex, slightly smoky backbone that you just can't get from a blender-only approach. Fresh cilantro, a hit of lime juice, and a touch of cumin round everything out into something that feels vibrant and alive. Every single ingredient in this recipe is naturally plant-based, so there's no swapping or substituting needed — it's just good food made simply. The texture is totally in your hands: a few quick pulses keeps it chunky and rustic, while a longer blend gives you something silky enough to drizzle over tacos, grain bowls, or roasted vegetables. A splash of water at the end lets you dial in exactly the consistency you want, whether that's a thick dip or a pourable sauce. Make a jar of this on Sunday and you'll find yourself reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!