Nutmeg Free Salsa Verde
Bright, tangy, and just the right amount of smoky, this salsa verde is the kind of condiment that makes everything on the table taste better. Broiling the tomatillos and jalapeño until blistered and charred is the move here — it deepens the flavor in a way that no raw blender sauce can match. Scallion greens, fresh cilantro, lime juice, and a touch of cumin round everything out into something vibrant and layered without a single complicated step. Warm spices like nutmeg can sneak into store-bought salsas and spice blends, but every ingredient here is straightforward and easy to verify, so you know exactly what's going into the jar. You control the heat by adjusting how much jalapeño you keep, and the consistency is yours to dial in with a splash of water and a few extra pulses. Spoon it over tacos, stir it into scrambled eggs, or use it as a dipping sauce — honestly, it's hard to find a bad application.
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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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