Alpha Gal Friendly Salsa Verde
Bright, tangy, and just the right amount of smoky heat, this salsa verde is the kind of condiment that makes everything taste better. Broiling the tomatillos and jalapeño until blistered and charred is the secret weapon here — it deepens the flavor in a way that no store-bought jar can touch. The whole thing comes together in a blender with fresh cilantro, lime juice, cumin, and scallion greens, so you know exactly what's going in and what's staying out. For anyone navigating alpha-gal syndrome, the challenge with packaged sauces and condiments is that mammalian-derived additives can hide in unexpected places — making a homemade version like this one a genuinely smart move. Every ingredient here is plant-based and straightforward, so there's no second-guessing the label. You can pulse it chunky for a rustic dip or blend it smooth for drizzling over tacos, grilled vegetables, or eggs. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
8 servings
- 1 lb tomatillos (about 8 medium), husked and rinsed
- 1 jalapeño, halved and seeded
- ½ cup scallion greens (green tops only), roughly chopped
- 1 tbsp garlic-infused oil
- ½ cup fresh cilantro leaves and tender stems, loosely packed
- 2 tbsp fresh lime juice (about 1 lime)
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 2–4 tbsp water, as needed to adjust consistency
Instructions
- 1
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.
- 2
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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