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+ servings

Roasted Tomatillo Salsa

This is commonly called salsa verde due to its green color. Roasting the vegetables gives this version an extra layer of smoky flavor.

Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Calories 28 kcal


  • 1 pound tomatillos husks removed
  • 2 whole jalapeno peppers
  • 4 cloves garlic peeled
  • 1 cup cilantro leaves and tender stems only
  • 1/2 cup water
  • 1 onion minced
  • sea salt to taste


  1. Place tomatillos, jalapeno peppers and garlic on foil-lined baking sheet. Broil five minutes on one side; then turn vegetables over and broil another 5-10 minutes until tomatillos turn an olive-green color and jalapeno peppers have some brown spots. Tomatillos will feel slightly soft to the touch. Cool.

    Remove stem and seeds from jalapeno peppers; place tomatillos, jalapeno peppers and garlic in blender; blend until you have a coarse puree. Add cilantro and water and continue blending briefly until cilantro is finely chopped. Pour into serving dish and add minced onion; season to taste with salt.

Recipe Notes

Adapted from Rick Bayless.

Nutrition Facts
Roasted Tomatillo Salsa
Amount Per Serving
Calories 28
* Percent Daily Values are based on a 2000 calorie diet.