Salsas & Sauces/

Roasted Tomatillo Salsa

Salsa Verde
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Votes: 406
Rating: 2.68
From Season 8, Mexico —One Plate at a Time
Servings: 1cup


  • 8ounces (3 to 4 medium)tomatillos, husked and rinsed
  • Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
  • 2large garlic cloves, peeled
  • 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
  • 1small white onion, finely chopped
  • Salt


Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.



    1. Yes it would be a roasted green tomato salsa but why not? Tomatillos aren’t in the tomato family as was pointed out but green tomatoes have a more acidic flavor profile so should make great roasted salsa. I would definitely use what you have, but if you get a chance grow some tomatillos next summer. they are a very pretty plant that even looks good as edible landscaping.

    1. Rinsing the onions removes the onion after taste! It is such an important step for any recipe that calls for raw onion. Rinsing will give you the fresh crispness of a raw onion without any of the awful breath and flavor that it adds!

  1. Yes, you absolutely can use green tomatoes. There will be some difference in the taste, but they make a delicious roasted salsa. In fact, as I just made some this morning, so the experience is fresh. I prefer the more potent heat of habaneros, so I added one — fresh and minced — with the raw onion. I like the flavor of mexican oregano, so I also crushed a half teaspoon and mixed it in.

  2. This is our “go to” salsa verde and we LOVE IT. Every person I’ve shared it with has enjoyed it. My local Mexican (and favorite) restaurant makes salsa verde but not roasted. It has a beautiful pale green color. Finally, asked and they mentioned they put avocado in it. BINGO! Tried it last night with this recipe and it was great!!!

  3. Why do always rinse the onions? I’ve watched you on TV, where you also do this. Is is to make the onion milder or what?

    1. It is! When toy cut into an onion you create a sulfurous compound. That is what gives you indigestion and onion breath. But simply rinsing the onions removes this and leaves you with the bright, fresh, crunch of a raw onion without the side affects!

  4. I forgot to say I don’t let the mixture cool before blending. I prefer to sauce warm on my food. Of course refrigerate for overnight storage!

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