Anti Inflammatory Salsa Verde Aioli
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Learn more →Ingredients
8 servings
- 3 medium tomatillos (about 5 oz / 140 g total), husked and rinsed
- ½ medium jalapeño, seeds removed for mild heat
- 2 pasteurized egg yolks
- 1 tbsp fresh lime juice
- 1 tsp dijon mustard
- ½ tsp fine salt
- ¾ cup garlic-infused oil (oil only, solids discarded)
- ¼ cup fresh cilantro leaves and tender stems, loosely packed
- 1 tsp lime zest
- ¼ tsp ground cumin
- salt and pepper, to taste
Instructions
- 1
Place the tomatillos and jalapeño half in a small saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 6–8 minutes, until the tomatillos are fully softened and have turned from bright green to a dull olive color. Drain and let cool for 5 minutes.
- 2
Transfer the drained tomatillos and jalapeño to a blender or food processor. Add the cilantro, lime juice, lime zest, and cumin. Blend until smooth, about 30 seconds. Pour the mixture through a fine-mesh strainer into a bowl, pressing with a spoon to extract as much liquid as possible; discard the solids. You should have about 3–4 tbsp of strained salsa verde purée. Let it cool to room temperature.
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