Roasted Tomatillo Salsa

29 Sep

I have used and re-purposed this salsa recipe into so many dishes that I think it deserves its own Recipe Post.

I think I first learned this recipe from Tyler Florence… but he used jalapeños also in his mix.  Being the wimp that I am in the spiciness department I do not use them.  But feel free to add as much or as little as you want according to your heat tolerance.   I saw Marcela Valladolid make a version of this same recipe but with Serrano peppers… even more spicy.  It’s up to you which version you prefer…



1 pound tomatillos, husked
1 yellow onion, peeled and quartered
4 garlic cloves
salt and pepper
olive oil
juice of 1 lemon


  1. Pre-heat oven to 400degrees F.
  2.  On a baking tray, place tomatillos, onion and garlic.  Drizzle with a bit of olive oil and sprinkle with salt and pepper.  Roast in oven for 15-20 minutes.
  3. Transfer the roasted vegetables and any juices from the bottom of the tray to a food processor.  Add the lemon juice and pulse the mixture until well combined, but still chunky.
  4. If for your purposes the sauce is too chunky… just add a bit of water and pulse to loosen it.


I’ve used this recipe originally with my Cheesy Rice Burritos, in my Mexican Lasagna and more recently in my Broccoli Rice Burritos.  I will certainly also try it in a Chilaquiles recipe like the one Marcela Valladolid used hers in…  Yum.

2 Responses to “Roasted Tomatillo Salsa”

  1. notyet100 September 30, 2010 at 12:10 am #

    must have tasted yum,..:-)

  2. Otra Adriana October 6, 2010 at 1:31 pm #

    An alternative pepper to consider in this recipe for the heat averse is the poblano. It looks like a dark green, larger cubanelle/pimiento de cocinar. It has no heat whatsoever and would help offset some of the tomatillo’s tartness. They are great stuffed too!

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