Charred tomatillos, jalapeños, onion, and garlic come together under the broiler until they're blistered and collapsing, giving this salsa a deep, smoky flavor before it even hits the blender. Fresh cilantro and a bright hit of lime juice cut through the char, while a touch of cumin adds warmth without overpowering the roasted vegetables. Pulsing everything just a few times keeps the texture rustic and coarse, so every spoonful has that chunky, restaurant-style bite. It's endlessly versatile — spoon it over eggs, scoop it with chips, or use it to brighten up tacos and grilled meats. Because the whole thing is built from real, whole ingredients with nothing processed hiding in the mix, it's a solid choice for anyone watching their sodium intake closely. Best of all, it comes together with minimal hands-on effort and keeps well in the fridge for whenever a craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Giant Eagle Tomatillo Salsa Verde, Medium, Limited Edition
Position an oven rack 4–5 inches from the broiler element and heat the broiler to high. Arrange the tomatillos, jalapeños, onion wedges, and unpeeled garlic cloves in a single layer on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with 1/2 tsp kosher salt.
Broil for 5–7 minutes, until the tomatillos and jalapeños are deeply charred and blistered on top. Flip everything with tongs and broil for another 4–5 minutes, until the tomatillos are soft and collapsing and the skins are charred in spots. Remove from the broiler and let cool for 5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)