Charred tomatillos and jalapeño give this salsa verde its smoky depth, broiled until blistered and blended with fresh cilantro, scallion greens, and a bright hit of lime juice. Garlic-infused oil brings that classic garlicky backbone without any actual cloves in the mix, and a touch of cumin rounds out the flavor with warmth. You control the texture entirely — pulse it a few times for something chunky and rustic, or blend longer for a smooth, pourable sauce you can spoon over just about anything. A splash of water thins it to exactly the consistency you want, so it's easy to dial in. This one's a natural fit for a Whole30 kitchen, whether you're spooning it over grilled chicken, folded into a bowl, or eaten straight with a spoon.
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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.
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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