Hazelnut Free Salsa Verde
Bright, tangy, and just the right amount of smoky, this salsa verde is the kind of condiment that makes everything it touches taste better. Tomatillos go under the broiler until their skins blister and char, which coaxes out a deep, roasted flavor that raw versions simply can't match. A jalapeño, fresh cilantro, scallion greens, and a squeeze of lime round things out into a sauce that's vibrant and layered without being complicated. The whole thing comes together in a blender, so you control exactly what goes in — no mystery ingredients, no shared-facility concerns, just clean, whole-food flavor from start to finish. Tree nut allergies can make store-bought salsas and sauces a surprising minefield, but every single ingredient here is straightforwardly nut-free by nature. Pulse it chunky for a rustic chip dip or blend it smooth to drizzle over tacos, grilled chicken, or roasted vegetables — it's endlessly versatile. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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