Skip to main content

Roasted Tomatillo Salsa

tomatillo salsa

Tomatillos look like small green tomatoes surrounded by green husks and are translated to 'little tomatoes' in Spanish. In reality, tomatillos are a firm fruit that is very acidic and adds tons of brightness and tangy/sour flavors to sauces, stews and salsas. 

Related: Mexican Family Dinners

  • Duration
  • Cook Time
  • Prep Time
  • 1 1/2 cupsServings

Ingredients

  • 4 large tomatillos (about 8 ounces), husked and rinsed   
  • 1 medium jalapeno, stemmed  
  • 3 large garlic cloves  
  • 3 tablespoons extra virgin olive oil   
  • Several sprigs of cilantro (or parsley)  
  • ½ cup toasted pumpkin seeds  
  • Juice of 1 lime  
  • 1 small white onion, small diced and rinsed under cold water  
  • Kosher salt  
  • Freshly cracked black pepper   

Preparation

Preheat broiler. Line a baking sheet with foil.

1. Broil tomatillos, jalapeno and garlic until slightly blackened and blotchy, about 5 minutes.

2. Pulse broiled vegetables, evoo, cilantro, pumpkin seeds, lime juice and ¼ cup of water until a coarse puree in a food processor or blender.

3. Fold in rinsed onion.

Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter