Paleo Salsa Verde
Bright, tangy, and packed with smoky depth, this salsa verde is the kind of condiment that makes everything it touches taste better. Broiling the tomatillos and jalapeño until blistered and charred is the move that sets this sauce apart — that caramelized intensity gives it a complexity you simply can't get from a blender-only approach. Fresh cilantro, lime juice, and a touch of cumin round everything out into something that tastes genuinely vibrant and alive. Because every ingredient here is a whole, unprocessed food, it fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds required. Store-bought salsas often sneak in added sugars, preservatives, or seed oils, so making your own means you know exactly what's going into the jar. Spoon it over grilled chicken, stir it into cauliflower rice, or use it as a dipping sauce for plantain chips — the possibilities are genuinely endless. Once you taste how good homemade can be, it's hard to go back.
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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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