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Roasted Tomatillo Salsa

Print Recipe
I’m still so surprised when people tell me they have never heard of a tomatillo.
Cuisine Mexican
Keyword Mexican, Salsa

Ingredients

  • 15 tomatillos, husked removed *
  • 2 poblano pepper - medium sized, whole
  • 2 jalapeno, whole
  • 10 garlic cloves, skin on
  • ½ white onion, skin removed
  • 2-3 roma tomatoes, whole
  • ½ cup cilantro, chopped (packed tight)
  • 4 tbsp lime juice
  • 1 tbsp salt
  • ½ tbsp cumin powder
  • ¼ tbsp pepper

Instructions

  • Preheat oven to 450 degrees
  • Line 2 baking sheets with parchment paper
  • Lay the husked tomatillos, whole poblano pepper, whole jalapeno, whole garlic cloves, white onion and whole roma tomatoes on the lined baking sheets - spreading them out *
  • Roast them in the oven for 20-30 minutes, flipping over half way *
  • Carefully remove skin from garlic, to expose the golden roasted inner
  • Carefully remove the stems from the peppers (i keep the seeds intact)
  • Add all roasted elements into a blender or food processor, along with all remaining ingredients
  • Blend until smooth
  • Enjoy warm, room temp or chilled

Notes

After you husk your tomatillos, make sure you remove any debris that may have found its way onto the tomatillo 
I like to roast the tomatillos and garlic together on one sheet - the second sheet for roasting the tomatoes, poblano pepper, jalapeno and onion.
Careful for bursting when they’re roasting in the oven! I use oven mitts to turn them over half way, to prevent any splash.
This salsa blended fresh and warmed is the absolute best.