Chestnut Free Salsa Verde
Bright, tangy, and just the right amount of smoky heat, this salsa verde is the kind of sauce that makes everything on the table taste better. Broiling the tomatillos and jalapeño until blistered and soft is the secret move here — it deepens their flavor in a way that no raw blender version can match. Fresh cilantro, lime juice, and a touch of cumin round everything out into something that feels vibrant and alive. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-reading anxiety or cross-contamination concerns to navigate. It comes together in one blender with a handful of produce and pantry staples, which makes it as practical as it is delicious. Spoon it over tacos, grilled chicken, eggs, or roasted vegetables — honestly, it's hard to find something it doesn't improve. Make a jar and keep it in the fridge all week; it only gets better as the flavors settle.
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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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