Pecan 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. The tomatillos go under the broiler until blistered and collapsing, which deepens their natural tartness and gives the finished sauce a subtle char that store-bought versions simply can't replicate. Jalapeño, fresh cilantro, lime juice, and a touch of cumin round everything out into something vibrant and layered without being complicated. The whole thing comes together in a blender, so you control the texture — a few quick pulses for something chunky and rustic, or a longer blend for a smooth, pourable sauce. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution anxiety involved — just fresh produce and pantry staples doing exactly what they're supposed to do. Make a big batch and keep it in a jar in the fridge; it only gets better as the flavors settle overnight.
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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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