Tomatillo & Jalapeño Salsa Verde for Anti-Inflammation
This anti-inflammatory tomatillo and jalapeño salsa verde combines smoky, tangy flavors with fresh lime juice and cilantro. It's versatile as a dip or base for other dishes, providing a vibrant, nutrient-rich option to complement an anti-inflammatory diet.
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.
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