Charred Jalapeño Salsa Verde with Toasted Pepitas
A vibrant salsa verde featuring charred jalapeños and tomatillos with a nutty crunch from toasted pumpkin seeds, perfect for dipping or topping Mexican dishes. This mexican-inspired snacks (vegan, gluten free) ready in about 25 minutes blends medium tomatillos, husked and rinsed, medium jalapeño peppers, small white onion, quartered into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 90 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 medium tomatillos, husked and rinsed
- 3 medium jalapeño peppers
- 1 small white onion, quartered
- 3 whole garlic cloves
- 1/2 cup fresh cilantro leaves
- 2 tbsp lime juice
- 1 tsp salt
- 1/4 cup pumpkin seeds (pepitas)
- 1 tbsp olive oil
Instructions
- Step 1: Heat a cast iron skillet over medium-high heat. Add 8 medium tomatillos, 3 jalapeño peppers, 1 quartered small white onion, and 3 whole garlic cloves. Cook, turning occasionally, until all sides are charred and softened, about 8-10 minutes.
- Step 2: In a dry small pan over medium heat, toast 1/4 cup pumpkin seeds, stirring frequently, until fragrant and lightly browned, about 3 minutes. Remove from heat.
- Step 3: Transfer charred tomatillos, jalapeños (remove seeds for less heat if desired), onion, and garlic (peeled) to a blender. Add 1/2 cup fresh cilantro leaves, 2 tablespoons lime juice, 1 teaspoon salt, and 1 tablespoon olive oil. Blend until smooth but still slightly textured.
- Step 4: Stir in toasted pumpkin seeds to add crunch. Taste and adjust salt or lime juice as needed.
- Step 5: Serve immediately with tortilla chips or as a topping for grilled meats and tacos.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Jalapeño Salsa Verde with Toasted Pepitas take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charred Jalapeño Salsa Verde with Toasted Pepitas?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charred Jalapeño Salsa Verde with Toasted Pepitas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Jalapeño Salsa Verde with Toasted Pepitas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Charred Jalapeño Salsa Verde with Toasted Pepitas vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
