Anti Inflammatory Salsa Verde
Bright, tangy, and loaded with ingredients that pull double duty on flavor and function, this salsa verde is the kind of condiment that earns a permanent spot in your fridge. Tomatillos are the real star here — they're rich in antioxidants and phytonutrients that support the body's natural response to inflammation, and broiling them until blistered and collapsing deepens their flavor in a way that raw versions simply can't match. Fresh cilantro, lime juice, and cumin round things out with their own well-documented anti-inflammatory properties, making every spoonful genuinely good for you. Garlic-infused oil brings that savory, aromatic backbone without the digestive irritation that raw garlic can sometimes cause, which is a smart swap that works beautifully here. The jalapeño adds just enough heat — capsaicin is another compound celebrated for its inflammation-fighting potential — while the scallion greens keep things fresh and vibrant. You control the texture entirely, from chunky and rustic to silky smooth, depending on how long you let the blender run. Drizzle it over grilled proteins, stir it into grain bowls, or just use it as a dip — this sauce makes eating well feel effortless.
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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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