Lupin Free Salsa Verde
Bright, tangy, and just the right amount of smoky heat, this salsa verde is the kind of condiment that makes everything taste better — tacos, grilled chicken, scrambled eggs, you name it. Broiling the tomatillos and jalapeño until blistered and soft is the move that sets this sauce apart, coaxing out a deep, roasted flavor that no store-bought jar can replicate. Fresh cilantro, lime juice, and a touch of cumin round everything out into something that tastes genuinely vibrant and alive. Every single ingredient here is naturally free from lupin, so there's no need to scrutinize labels or worry about hidden legume-based fillers that sometimes sneak into packaged sauces and spice blends. The garlic-infused oil adds savory depth without any whole garlic, and the scallion greens keep the flavor bright and fresh. You can pulse it chunky for a rustic dip or blend it smooth for drizzling — either way, it comes together in minutes and keeps well in the fridge. Once you've made this from scratch, it's genuinely hard to go back.
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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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