Nitrate & Nitrite Free Salsa Verde
Bright, tangy, and packed with smoky depth, this salsa verde starts with broiled tomatillos and jalapeño that blister and char until their flavors concentrate into something truly special. The high heat does the heavy lifting, coaxing out a natural sweetness from the tomatillos while the jalapeño softens into a gentle, lingering heat. Fresh cilantro, lime juice, and a touch of cumin round everything out into a sauce that tastes like it came from a really good taqueria. Because every ingredient here is a whole, unprocessed food — fresh produce, herbs, citrus, and spice — there's nothing hidden to worry about, no cured or processed items sneaking in unwanted additives. That makes this an easy, confident choice when you're cooking for anyone keeping a close eye on what goes into their food. You can pulse it chunky for a rustic dip or blend it smooth for drizzling over tacos, grilled chicken, or scrambled eggs. 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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