Roasted Tomatillo Salsa

I hope I live to see the day green salsa is as plentiful as the red stuff.


The only reason I ever entertain the thought of eating at Moe’s is because I love their salsa verde. Only recently have I found a jarred brand of tomatillo salsa that doesn’t suck (this stuff). Which, of course, means I’ve become obsessed. I go through at least one jar a week. 

I should mention I’ve been on a diet during January where I eat nothing fun. My saving grace has been salsa, which is allowed because it has like 2 calories per gallon (don’t quote me on that). I put it on everything – chicken, beef, fish, pork, eggs, vegetables.

You’ve probably never noticed the tomatillos in your supermarket because, let’s face it, they’re ugly. Or maybe you did notice them and assume they couldn’t possibly taste good. They’re covered in a gnarly paper-like husk that hides their pretty green color. Underneath that, they look like little green tomatoes.


Tomatillos have a great tang thanks to their high acidity. Roasting them brings this flavor out even more, while still retaining their freshness. The great thing about roasting is it’s OK if some of your tomatillos are underripe or overripe. Make sure they get nice and charred, and be sure to add all of the juice they let off while roasting into the salsa.


Let’s make tomatillo salsa more popular, ok? If only so I can stop going to Moe’s.


Roasted Tomatillo Salsa
Prep time
Cook time
Total time
Recipe type: Appetizer/Sauce
Cuisine: Mexican
Serves: 2-3 cups
  • 1 lb tomatillos (about 6-8 medium)
  • ½ white onion, cut into large chunks
  • 3 cloves garlic
  • ½ packed cup coarsely chopped cilantro leaves
  • ½ jalapeno (leave the seeds in if you want more heat)
  • ½ lime, juiced
  • Salt to taste
  1. Preheat oven to 450 degrees.
  2. Remove the husks from the tomatillos and then rinse them under water to remove the sticky outer coating.
  3. Slice the tomatillos into quarters and spread out on a baking sheet. Roast for 7 minutes, until charred, then flip over and roast for another 7 minutes. Remove from oven and let cool.
  4. Add tomatillos along with their roasting juice, onion, and garlic into the work bowl of a food processor (most blenders will work fine, too) and process until smooth.
  5. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped. If you like a thinner salsa, add water one tablespoon at a time until it reaches your desired consistency.
  6. Season to taste with salt and serve.
  7. The salsa will last for up to a week in the refrigerator.


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