Charred tomatillos, jalapeño, garlic, and onion give this salsa its deep, smoky backbone, blended with fresh cilantro and a bright hit of lime juice for balance. Broiling brings out natural sweetness in the vegetables without any heavy add-ins, so what you get is a clean, vibrant salsa built almost entirely from real produce and good olive oil. The corn tortilla wedges are baked rather than fried, tossed in just enough olive oil and salt to turn golden and crisp at the edges. Together they make an easy, wholesome snack or appetizer that leans on simple, minimally processed ingredients from start to finish. It's a naturally fitting choice for an anti-inflammatory table, with nothing here to dial back on — just charred vegetables, citrus, and crunch.
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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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