Yeast Free Salsa Verde
Bright, tangy, and loaded with smoky depth, this salsa verde is the kind of condiment that makes everything it touches taste better. Broiling the tomatillos and jalapeño until blistered and charred is the move that sets this sauce apart — that caramelized intensity is what gives it a complexity you just can't get from a jar. Fresh cilantro, lime juice, and a hit of cumin round everything out into something vibrant and craveable. Because fermentation is completely off the table here, this recipe leans entirely on whole, fresh ingredients and a hot broiler to build flavor — no shortcuts, no compromises. Garlic-infused oil keeps things aromatic without any raw garlic bite, and the scallion greens add a mild oniony note that ties the whole thing together. You can pulse it chunky for a rustic dip or blend it smooth for drizzling over tacos, eggs, grilled meats, or roasted vegetables. Once you've made it from scratch this way, store-bought versions are going to have a hard time competing.
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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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