Charring tomatillos, jalapeño, garlic, and onion under the broiler is what gives this salsa its deep, smoky backbone before everything gets pulsed together with fresh cilantro and a bright hit of lime juice. The result is a chunky, vibrant green salsa with real roasted flavor in every spoonful, not something that tastes like it came from a jar. Alongside it, corn tortilla wedges get tossed with olive oil and baked until golden and crisp, giving you sturdy, crunchy chips built for scooping. Since you're working from whole tomatillos, fresh produce, and simple pantry staples rather than a packaged dip, you know exactly what's going into every bite. That makes this an easy, satisfying option to keep in your low sodium rotation, whether it's game day or just a Tuesday snack craving. Serve it fresh, while the chips are still warm and the salsa is at its brightest.
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Giant Eagle Tomatillo Salsa Verde, Medium, Limited Edition
Position an oven rack about 4 inches from the broiler element and preheat the broiler to high. Line a large baking sheet with foil.
Arrange the tomatillos, jalapeño halves (cut-side down), garlic cloves, and onion wedges on the prepared baking sheet. Drizzle with 1 tbsp olive oil and toss to coat.
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