Mediterranean Diet Friendly Salsa Verde
Bright, tangy, and packed with fresh herb flavor, this salsa verde is the kind of condiment that makes everything it touches taste more alive. Broiling the tomatillos and jalapeño until blistered and charred is the move that sets this sauce apart — that quick hit of high heat deepens the flavor and coaxes out a subtle smokiness you simply can't get from a jar. Cilantro, fresh lime juice, and a touch of cumin round everything out into something vibrant and beautifully balanced. The whole thing comes together in a blender, so the effort is minimal but the payoff is enormous. Plant-forward, olive-oil-based, and built almost entirely from fresh produce, this sauce fits naturally into a Mediterranean-style way of eating without any compromise on boldness or satisfaction. Spoon it over grilled fish, stir it into grain bowls, or use it as a dipping sauce — it's endlessly versatile and keeps well in the fridge for easy weeknight meals.
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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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