Red Meat Allergy Friendly Salsa Verde
Bright, tangy, and packed with smoky depth, 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 intensity gives it a complexity you simply can't get from a raw blend. Fresh cilantro, lime juice, and a touch of cumin round everything out into something vibrant and craveable. Because it's built entirely from produce, herbs, and a drizzle of garlic-infused oil, there's nothing here to stress about if you're navigating a red meat allergy — no hidden animal proteins, no mystery additives, just clean, whole ingredients. You control the texture too, pulsing for a rustic, chunky finish or blending smooth depending on how you plan to use it. Spoon it over grilled chicken or fish, swirl it into eggs, pile it onto tacos, or just use it as a dip — it's endlessly versatile. 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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