Brazil Nut Free Salsa Verde

Total time30 min

Prep time10 min

Cook time15 min

Bright, tangy, and packed 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 apart from anything you'd find in a jar — that caramelized, slightly smoky flavor is impossible to fake. Fresh cilantro, lime juice, and a touch of cumin round everything out into a sauce that's vibrant without being one-note. Because it's built entirely from fresh produce, aromatics, and pantry staples, there's no need to scrutinize labels or worry about hidden additives that can sneak into store-bought versions. The garlic-infused oil adds a subtle savory backbone while keeping things simple, and the water adjustment at the end means you can dial in exactly the texture you want — chunky and rustic or smooth and pourable. Spoon it over tacos, stir it into eggs, or use it as a dipping sauce and watch it disappear fast.

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Ingredients

8 servings

1 lb tomatillos (about 8 medium), husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Kroger Mild Tomatillo Salsa Verde Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo
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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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