Lactose Free Salsa Verde
Bright, tangy, and just the right amount of smoky heat, this salsa verde is the kind of condiment that makes everything it touches taste better. Broiling the tomatillos and jalapeño until blistered and collapsing is the move here — it deepens their flavor in a way that no raw blitz can match. Scallion greens stand in for onion, garlic-infused oil brings that savory backbone, and a generous handful of fresh cilantro keeps things vibrant and green. Every single ingredient in this recipe is naturally free of dairy, so there's nothing to swap, substitute, or second-guess. It's genuinely one of those recipes where the simplest approach produces the most impressive result. Blend it chunky for a rustic dip or smooth it out for drizzling over tacos, grilled proteins, or roasted vegetables — it works beautifully either way. 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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