Breastfeeding Friendly Salsa Verde
Bright, tangy, and packed with fresh flavor, this roasted salsa verde is the kind of condiment that makes everything on your plate taste more alive. Broiling the tomatillos and jalapeño until blistered and charred is the move that sets this apart from anything you'd find in a jar — that caramelized depth is impossible to fake. Cilantro, lime juice, and cumin round it out into something vibrant and genuinely craveable. When you're nursing, it's worth paying attention to what goes into your food, and this recipe keeps things clean and straightforward — whole vegetables, fresh herbs, and garlic-infused oil in place of raw garlic, which can be easier on sensitive systems. The scallion greens deliver mild allium flavor without the intensity of a full onion, so the sauce stays bright rather than sharp. You can pulse it chunky for dipping or blend it smooth to drizzle over eggs, tacos, grilled chicken, or roasted vegetables — it's endlessly versatile. Make a batch, keep it in a jar in the fridge, 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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