Nickel Allergy Friendly Salsa Verde

Total time30 min

Prep time10 min

Cook time15 min

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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 Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
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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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