Tree Nut Free Salsa Verde
Bright, tangy, and loaded 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 collapsing is the move — that char adds a complexity you simply can't get from a blender-only approach. Fresh cilantro, lime juice, and a touch of cumin round out the flavor so it's vibrant without being one-note. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just real, whole produce doing its thing. You can pulse it chunky for a rustic dip or blend it smooth for drizzling over tacos, grilled proteins, or roasted vegetables. A splash of water at the end lets you dial in exactly the consistency you want, which means this sauce works just as well spooned from a jar as it does poured straight from the blender. Make a batch, keep it in the fridge, and watch it disappear faster than you expected.
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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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