Roasted Tomatillo Salsa

  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 5 cups
Save Recipe


2 pounds fresh tomatillos, husked and well rinsed

2 fresh jalapeno peppers 

1 medium white onion, quartered 

4 tablespoons olive oil

4 cloves garlic, unpeeled 

1/2 cup loosely packed fresh cilantro leaves 

Juice of 1/2 lime 

Kosher salt


  1. Preheat the oven to 450 degrees F.
  2. Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
  3. Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
  4. Serve with chips or as a salsa for tacos and burritos.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Roasted Tomatillo Salsa

Chilaquiles with Roasted Tomatillo Salsa

Roasted Corn and Tomatillo Salsa

Roasted Corn and Tomatillo Salsa

Roasted Tomatillo and Apple Salsa

Tomatillo Salsa

Tomatillo Salsa

Fish Tacos with Roasted Tomatillo Salsa

🤤 More Drool-Worthy Recipes