Roasted Tomatillo Salsa

Roasted Tomatillo Salsa Recipe

I love green sauce. If it’s a sauce and it’s green, I probably love it. But this particular green sauce is extra special.

Andrew actually made this salsa to serve with pork loin, which seems to always be on sale.

Anyway, here’s my recipe since I know that’s all you really want.


  • 1.5 pounds tomatillos, husks removed and cut in half
  • 1 medium white onion, peeled and cut in half
  • 2 jalapeno peppers, cut in half
  • 15 sprigs cilantro, tough stems removed and roughly chopped
  • 1 tablespoon kosher salt

If you’ve never worked with tomatillos before, be not afraid. Peel off the dry skin just like you would with garlic or onion and then you’re left with the meaty interior that if you squint, looks like a small green tomato.

Roasted Tomatillo Salsa Ingredients


  1. Place oven rack near top of the oven and preheat broiler to high.
  2. Put tomatillos, onion, and jalapeno on a baking sheet and broil until lightly blackened, or about 8-12 minutes.
  3. Transfer vegetables and as much juice as you can get into a blender. Add cilantro and pulse until you have a rough puree.
  4. Season with salt and serve hot or cold. If you’re feeling fancy, throw some more chopped cilantro on top.

I’ve been enjoying this lately with tortilla chips, but as I mentioned it does pair well with pork and I think it would be great in a burrito bowl or some such thing.


2 responses to “Roasted Tomatillo Salsa”

  1. Do you peel the blackened skins off of the roasted vegetables?

    1. No, you actually use them in this case.

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