Charred tomatillos and jalapeño give this salsa verde its smoky depth, blistered under the broiler until soft and just beginning to collapse. Scallion greens, garlic-infused oil, and a generous handful of fresh cilantro blend right in for a bright, herby punch, while a squeeze of lime juice and a touch of cumin round out the flavor. A quick pulse in the blender gives you total control over the texture, whether you like it rustic and chunky or smooth enough to pour. Water gets added a tablespoon at a time until the consistency is just right for scooping or drizzling. This one comes together in minutes and makes a great fit for anyone watching their sodium intake closely, since you're the one deciding exactly how much seasoning goes in. Keep a jar in the fridge for topping tacos, eggs, or grilled vegetables all week long.
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Giant Eagle Tomatillo Salsa Verde, Medium, Limited Edition
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.
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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