Roasted Tomatilla Salsa

Roasted Tomatilla Salsa


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The tomatillo is a small, green tomato commonly used in Mexican and South American cooking. Its tart flavor emerges when cooked to add a unique flavor to this salsa verde. This recipe is especially delicious with a full head of garlic, red and yellow peppers and a jalapeño.

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  • 1/2 lb. tomatillos, husked and rinsed
  • 1 head garlic, with the top 1/4 removed
  • 1 red pepper
  • 1 yellow pepper
  • 1 jalapeño, stemmed, seeded and minced (Use a milder chili pepper if you have a scaredy-tongue)
  • 1/2 Tbs. olive oil
  • Salt and pepper to taste
  • 1/2 C. minced onions (I prefer red)
  • 1 lemon, juice of
  • 1 lime, juice of

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Heat oven to 400 degrees. Put the tomatillos, garlic and peppers on a baking sheet. Drizzle with the olive oil, season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15-20 minutes. Remove from oven and place the tomatillos in a food processor. Squeeze the garlic cloves in the food processor. Peel, seed the peppers and place in the food processor. Add onions, juice of lemon and lime to the veggies. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper.

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