Looking for a delicious way to reduce inflammation while adding a kick to your meals? Enter tomatillo and jalapeño salsa verde—a vibrant, tangy, and smoky addition to your culinary repertoire.
Packed with nutrient-rich ingredients, this salsa not only delivers flavor but also boasts anti-inflammatory benefits, making it a health-conscious choice for your dips, marinades, or even as a topping.
Why This Salsa Packs an Anti-Inflammatory Punch
Tomatillos, the star ingredient in this recipe, are loaded with antioxidants like vitamin C and phytochemicals. These compounds combat oxidative stress, a key contributor to inflammation in the body.
Jalapeños bring heat and capsaicin, a compound with scientifically backed anti-inflammatory properties.
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Combined with the richness of extra-virgin olive oil, a known source of healthy fats that support joint health and reduce inflammation, this salsa verde is both flavorful and functional.
Cooking Methods That Enhance Health Benefits
This recipe encourages grilling or broiling the tomatillos, onion, and jalapeños. Grilling not only imparts a smoky depth to the vegetables but also helps to caramelize their natural sugars, creating a rich and balanced flavor profile.
Broiling is a convenient alternative that retains the nutrient content of the vegetables while delivering a similar charred effect. The use of extra-virgin olive oil ensures that healthy fats are incorporated, helping your body absorb fat-soluble vitamins like A, D, E, and K.
To maximize the anti-inflammatory properties, avoid over-charring the vegetables, as excessive heat can diminish some nutrients. A light char is perfect for retaining both flavor and health benefits.
Tips for Making It Your Own
This salsa verde is versatile, and you can easily tweak it to fit your personal taste or dietary needs. Here are some ideas:
- Extra Citrus: Add more lime juice for an even more refreshing tang. Lime juice is rich in vitamin C, another powerful antioxidant.
- Milder Heat: If jalapeños are too spicy, try substituting them with milder peppers like poblanos. Alternatively, remove the seeds and membranes from the jalapeños for less heat.
- Herb Boost: Double up on the cilantro or add parsley for an extra layer of flavor and additional anti-inflammatory benefits.
- Roasted Garlic: Roast a couple of garlic cloves along with the other vegetables for a sweet and savory addition.
How to Enjoy This Salsa Verde
This anti-inflammation salsa verde is perfect as:
- A Dip: Serve it with baked tortilla chips or fresh-cut veggies for a snack that doesn’t compromise on health or flavor.
- A Topping: Use it on grilled chicken, fish, or even tofu to elevate a simple dish.
- A Marinade: The tangy lime juice and smoky grilled vegetables make this salsa an excellent base for marinating proteins.
Storage & Shelf Life
Store your salsa verde in an airtight container in the refrigerator for up to five days. Not only does it retain its vibrant flavor during this time, but the anti-inflammatory properties remain intact, allowing you to enjoy the health benefits all week long.
This tomatillo and jalapeño salsa verde is more than just a flavorful accompaniment—it’s a recipe that aligns with your health goals. By incorporating ingredients known for their anti-inflammatory properties, this salsa becomes a simple yet powerful way to add a healthful boost to your meals.
Tomatillo & Jalapeño Salsa Verde for Anti-Inflammation
Equipment
- Grill or oven broiler
- Blender or food processor
Ingredients
- 1 ¼ lb tomatillos skins removed and rinsed
- 1 white onion quartered through the root end, outer skin removed
- 2 jalapeños halved lengthwise
- 2 Tbsp extra-virgin olive oil
- Kosher salt to taste
- 3 Tbsp lime juice plus more as needed
- 2 Tbsp chopped cilantro
Instructions
- Prepare the Vegetables: Toss tomatillos, onion, and jalapeños in a bowl with olive oil and 1 ½ tsp kosher salt until coated.
- Grill or Broil:Grill: Place vegetables in a grilling basket or directly on grill grates over medium-high heat. Grill for 5–10 minutes, turning occasionally, until lightly charred and softened.Broil: Alternatively, place vegetables on a foil-lined baking sheet and broil in the top third of the oven for 10–15 minutes, turning occasionally.
- Cool Down: Remove vegetables and let them cool to room temperature.
- Blend the Salsa: Transfer cooled vegetables and their juices to a blender. Add lime juice, cilantro, and a pinch of salt. Blend on low speed until the salsa reaches your desired texture.
- Taste and Adjust: Adjust seasoning with more lime juice or salt, if needed.
- Store: Transfer salsa to an airtight container and refrigerate for up to 5 days.
Notes
- If avoiding nightshades, consider using a chimichurri or pesto alternative.
- To enhance anti-inflammatory benefits, swap jalapeños with milder peppers like Anaheim if spiciness triggers inflammation in sensitive individuals.
- This salsa doubles as a flavorful topping for grilled chicken or fish, ideal for an anti-inflammatory meal plan.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.