Candida Diet Friendly Salsa Verde
Bright, tangy, and packed with fresh herb flavor, this roasted tomatillo sauce is the kind of condiment that makes everything it touches taste more alive. Broiling the tomatillos and jalapeño until blistered and soft is the move that sets this apart — that gentle char deepens the flavor in a way that raw versions simply can't match. Garlic-infused oil stands in for raw garlic, keeping the savory backbone without the compounds that can be harder to tolerate on a low-sugar, anti-fungal eating plan. Fresh cilantro, lime juice, and a touch of cumin round everything out into something that feels genuinely vibrant rather than like a compromise. The whole thing comes together in a blender, and you can dial the texture from chunky and rustic to smooth and pourable depending on what you're drizzling it over. It's a versatile staple to keep in the fridge — spoon it over grilled proteins, roasted vegetables, or eggs and suddenly a simple plate feels like a real meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!