Pregnancy Friendly Salsa Verde
Bright, tangy, and loaded with fresh flavor, this roasted 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 here — it deepens the flavor in a way that no store-bought jar can replicate. One smart swap worth noting: this recipe uses garlic-infused oil and scallion greens in place of raw garlic and onion, which makes it much gentler on a sensitive stomach without sacrificing any of that savory depth. The jalapeño is seeded before broiling, so the heat stays present but mellow — flavorful without being overwhelming. Fresh cilantro, lime juice, and a touch of cumin round everything out into a sauce that's vibrant and clean. Blend it chunky for a rustic dip or smooth it out for drizzling over tacos, eggs, or grilled chicken — it's endlessly versatile. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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!