This salsa will cause you never to buy another jar of salsa. It’s seriously that good, and almost surprisingly so because it’s so easy to make. It’s not only vegan but also totally free of all of the things that people tend to point out (fat, sugar, dairy, gluten, and so on). I like this salsa best just after it’s made, when the lime juice and cilantro still have their freshness, but it’s also totally fine to make it up to 3 days in advance and store it in a covered container in the refrigerator. Keep in mind that cooked and cooled tomatillos tend to gel, almost like really good chicken stock, so don’t worry if the seems a little thick when you take it out of the fridge. Be sure to let it come to room temperature before serving and then maybe give it an extra squeeze of lime and a sprinkle of salt to perk it up. —Julia Turshen
[340 g] tomatillos (about 8 small or 6 large), husked and rinsed, roughly chopped
scallions, tough roots and dark green tops trimmed off, white and light green parts roughly chopped
jalapeño chile, roughly chopped (discard the seeds if you like)
garlic cloves, peeled
fresh lime juice
A large handful of fresh cilantro leaves (a little bit of stem is fine!)
In This Recipe
Position an oven rack about 6 in [15 cm] from the heat source and preheat your broiler. Line a large sheet pan with aluminum foil.
Place the tomatillos, scallions, jalapeño, and garlic cloves on the prepared sheet pan and broil, taking the pan out to stir the vegetables now and then, until they’re charred in spots and softened a bit, about 8 minutes all together, depending on the strength of your broiler.
Transfer all of the broiled vegetables to a blender or food processor, add the lime juice, cilantro, and salt and pulse until puréed but not completely smooth (texture is good!).
Alternatively, put the broiled tomatillos into a medium bowl and crush them with a potato masher. Finely chop the scallions, chile, garlic, and cilantro, add to the mashed tomatillos along with the lime juice and salt, and stir well.