Gut Friendly Salsa Verde
Bright, tangy, and packed with smoky depth from the broiler, this salsa verde is the kind of condiment that makes everything it touches taste better. Tomatillos get blistered and charred until their flesh collapses into something jammy and complex, while jalapeño, fresh cilantro, and a hit of lime keep the whole thing lively and vibrant. For anyone managing digestive sensitivities, the ingredient choices here are thoughtful — scallion greens stand in for onion and whole garlic, delivering that savory backbone through garlic-infused oil without the compounds that can trigger discomfort. Ground cumin rounds out the flavor without overwhelming the fresh, herby notes that make this sauce so craveable. You control the texture entirely, pulsing it chunky for a rustic dip or blending it smooth for drizzling over tacos, eggs, grilled proteins, or roasted vegetables. It comes together in one blender with minimal cleanup, and the result tastes far more impressive than the effort involved. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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