Xanthan Gum 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 move that sets this apart from anything you'd pour out of a jar — it deepens the flavor in a way that's hard to describe until you taste it. Fresh cilantro, lime juice, and a touch of cumin round everything out into something vibrant and layered. Every single ingredient here is naturally free of thickeners and stabilizers, so there's no need to scrutinize labels or swap anything out — it just works as written. The texture is entirely your call: a few quick pulses keeps it rustic and chunky, while a longer blend gives you something silky enough to drizzle. Use it as a dip, spoon it over eggs, tuck it into tacos, or stir it into grain bowls — honestly, the hardest part is not eating it straight off the spoon.
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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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