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Salsa Verde / Green Salsa Recipe

Charred Salsa Verde (Green Salsa)

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Bright, smoky, and tangy, this green salsa comes together in about 25 minutes. Charring the vegetables first adds depth that raw salsa verde can't match, and rice vinegar gives it a clean, mellow tang.

Ingredients

  • 1 tablespoon olive oil
  • 6 large tomatillos husked and rinsed
  • 4 garlic cloves peeled
  • 6 scallions roots trimmed
  • 1 large jalapeño
  • 1 bunch cilantro stems and leaves
  • 3 limes
  • 1/4 cup rice vinegar
  • 1 pinch salt plus more to taste
  • 1 pinch freshly ground black pepper plus more to taste

Instructions

  • Heat the olive oil in a large skillet or griddle over medium-high heat. Add the tomatillos, garlic, scallions, and jalapeño.
  • Char the vegetables, turning often, until blistered and blackened in spots, 10 to 15 minutes. Pull each piece as it softens, since the garlic and scallions will finish before the tomatillos.
  • Move the vegetables to a cutting board and let them cool slightly.
  • Stem the jalapeño. For a milder salsa, slice it open and scrape out the seeds.
  • Add the charred vegetables to a blender and pack the cilantro on top.
  • Roll the limes firmly on the counter, halve them, and squeeze the juice into the blender. Add the rice vinegar, salt, and pepper.
  • Blend on high about 15 seconds, just until smooth. If it's too thick, add a splash of water or oil with the blender on low.
  • Taste and adjust the salt and pepper. Store in a sealed jar in the refrigerator for up to 1 week.

Notes

  • Use 6 tomatillos for a fuller, tomatillo-forward salsa, or 4 for a brighter, herb-heavy version.
  • Rolling the limes before cutting them releases more juice.
  • Cilantro stems carry plenty of flavor, so there's no need to pick off the leaves.