Walnut Free Salsa Verde
Bright, tangy, and just the right amount of smoky heat, 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 here — that char deepens the flavor in a way that no store-bought jar can replicate. Fresh cilantro, a hit of lime juice, and a touch of cumin round everything out into a sauce that feels vibrant and alive. The whole thing comes together in a blender, so you're looking at minimal effort for maximum payoff. Because every ingredient is a whole, recognizable item — tomatillos, scallion greens, garlic-infused oil, spices — there's no guesswork about hidden additives or shared-facility concerns that can make packaged sauces tricky. Pulse it chunky for a rustic dip or blend it smooth for drizzling over tacos, eggs, grilled chicken, or pretty much anything else on your plate. Make a jar on Sunday and you'll be reaching for it all week.
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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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