Go Back
+ servings

Roasted Tomatillo Salsa

Servings 2 cups
Author Melissa Sperka


  • 1 1/4 lbs fresh tomatillo's
  • 1 jalapeno pepper
  • 1 small sweet onion
  • 1/2 cup cilantro leaves [about a handful]
  • 1 serrano chili
  • 2-3 garlic cloves
  • 2 tsp lime juice
  • 1 tsp olive oil
  • 1/2 tsp onion powder
  • 1/2 tsp sugar
  • salt and black pepper to taste
  • water


  • Move the oven rack to the highest position and preheat the oven to broil. Line a baking sheet with aluminum foil and spray it with cooking spray.
  • Clean and remove the husks from the tomatillos.
  • Cut the jalapeno through the middle lengthwise and remove the seeds and membrane with a spoon.
  • Remove the stem from the serrano pepper and jalapeno pepper. Peel the garlic cloves and quarter the onion.
  • Wash the cilantro thoroughly.
  • Place the tomatillos and garlic cloves onto the roasting pan. Season with salt and pepper and drizzle with olive oil.
  • Place the pan into the oven and roast, use tongs to turn as necessary. Broil the ingredients are charred, around 8-10 minutes.
  • Remove the tomatillos from the oven, and allow them to cool slightly.
  • Pour the charred tomatillos and garlic cloves into a food processor or blender along with the quartered onion, peppers, cilantro, lime juice, seasonings, olive oil and pan juices. Pulse in the blender until your desired consistency is reached.
  • To thin the salsa, add cold water 1 tablespoon at a time.
  • Puree until chunky smooth. Adjust the salt and pepper if needed.
  • Chill thoroughly.
  • Serve as a condiment or with tortilla chips for dipping.


This salsa can be stored for 2-3 days before serving tightly covered in the refrigerator.