Vegetarian Salsa Verde
Bright, tangy, and loaded with smoky depth, this salsa verde starts with tomatillos and jalapeño blistered under the broiler until their skins char and their flesh softens into something almost jammy. That quick broil is the secret — it coaxes out a roasted complexity you simply can't get from a raw blitz or a store-bought jar. Fresh cilantro, lime juice, and a touch of cumin round everything out, while garlic-infused oil adds a mellow savory backbone without any harsh bite. You control the texture entirely, pulsing for a rustic, chunky dip or blending smooth for a sauce that pours beautifully over tacos, eggs, or roasted vegetables. Every single ingredient here is plant-based and naturally wholesome, so there's no label-reading required and no compromises on flavor. Make a batch on Sunday and you'll find yourself reaching for the jar 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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