Pistachio Free Salsa Verde
Bright, tangy, and just the right amount of smoky, this salsa verde is the kind of condiment that makes everything it touches taste better. Broiling the tomatillos and jalapeño until blistered and charred is the move that sets this sauce apart — that caramelized depth is what you just can't get from a jar. Fresh cilantro, a squeeze of lime, and a hit of cumin round everything out into something vibrant and deeply satisfying. The whole thing comes together in a blender, so you're looking at minimal cleanup and maximum flavor payoff. Tree nut concerns are genuinely a non-issue here — every ingredient is a straightforward pantry staple or fresh produce item, with zero risk of hidden nuts sneaking in. Pulse it chunky for a rustic dip or blend it smooth for drizzling over tacos, grilled chicken, or scrambled eggs. Once you've made this at home, it's hard to go back to anything store-bought.
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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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