PCOS Friendly Salsa Verde
Bright, tangy, and packed with bold flavor, this roasted salsa verde is the kind of condiment that makes everything it touches taste better. Tomatillos are the real star here — they're rich in antioxidants and naturally low in sugar, which makes them a genuinely smart choice for managing blood sugar and inflammation. Broiling the tomatillos and jalapeño until blistered and charred deepens their flavor dramatically, giving you that complex, smoky backbone without any added sugar or processed ingredients. Garlic-infused oil brings all the savory punch of garlic while keeping things gentle on digestion, and fresh lime juice and cilantro round it out with brightness and anti-inflammatory benefits. Cumin adds a warm, earthy note that pairs beautifully with the acidity of the tomatillos, and the whole thing comes together in a blender with almost no effort. Spoon it over eggs, grilled chicken, roasted vegetables, or grain bowls — it's endlessly versatile and keeps well in the fridge for easy weekday meals. Clean, whole-food ingredients and zero refined anything make this a sauce worth keeping on regular rotation.
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!