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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


  • 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   


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.

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