Roasted Tomatillo Salsa

By • August 23, 2010 11 Comments

67 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: My son's babysitter hailed from Guatemala and opened my eyes to Central American cooking. This salsa is fairly straightforward and can be used to cook with chicken or fish, or served as a dip with chips. - CottageGourmetCottageGourmet

Food52 Review: Pan-roasting the tomatillos, scallions, garlic and chiles allows a great, complex charred flavor to develop. If your tomatillos are large, you may need to leave them in the pan a little longer than the other ingredients. - StephanieThe Editors

Makes about 2 1/2 cups

  • 1 pound tomatillos
  • 2 garlic cloves
  • 3 chile arbol (dried)
  • 3 green onions, including part of stem (about 6" altogether)
  • 1 handful cilantro
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  1. Remove the papery husks from the tomatillos. Peel the garlic, leaving the cloves whole. Cut the root ends from the scallions.
  2. In a non-stick skillet without oil roast the tomatillos along with the chiles, garlic and scallions until the tomatillos are slightly blackened and well-cooked.
  3. Put all the vegetables into a blender and add the cilantro, vinegar, oregano and salt. Blend till smooth.

More Great Recipes: Condiments|Vegetables|Salsa

💬 View Comments ()

Comments (11) Questions (1)


almost 2 years ago Pat in SoCal

Delicious and easy! With homemade tortilla chips it was quite a hit both before dinner and later over hatch chili rellenos during dinner. This is on the keeper list....but how do you do this without trashing your non-stick skillet? I'm still scrubbing mine.


almost 2 years ago CottageGourmet

You could make this in the oven instead, on a parchment-lined jellyroll pan. I'd imagine 425º for a good 35-45 minutes should do it, with convection if you have it. I hope you get your pan clean!


about 2 years ago fromage

Delicious! This is the first time I've cooked with tomatillos (I was unnecessarily a little intimidated), and what a perfect first recipe. Simple, impressive, delicious - I'm obsessed! Thank you!


about 2 years ago CottageGourmet

Thank you! I'm so glad you liked it! We enjoy it all summer long, as a dip or slathered on stuff from the grill. Bon appetite!


about 2 years ago CottageGourmet

Darn that auto correct. Bon APPETIT.


over 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This is the newest most heavenly combination ever. Seriously, words fail me. This is nothing short of amazing. I made it Thursday, every last drop was scooped up, and I believe I'm experiencing withdrawal.


over 4 years ago CottageGourmet

Wow, thank you! I'm glad you enjoyed it.


almost 5 years ago CottageGourmet

@cakeeatercooks: Thank you! Glad you like it! Your happiness is what's making Maria (pictured) smile. I've used fresh jalapenos too, or left the peppers out entirely if I didn't have any on hand, and used red chili flakes. No matter what -- this salsa's a winner!


almost 5 years ago cakeeatercooks

Just finished making this and it is amazing! I'm dipping tortilla chips straight into the warm blender and can't stop! Got to get it into the fridge to chill, so there's still some left for our guests tonight! Very easy to make and fairly certain I won't buy a pre-made tomatillo salsa again.


almost 5 years ago cakeeatercooks

Forgot to mention that I used two small fresh jalepenos instead of the arbol and roasted them along with everything else.


almost 5 years ago TheWimpyVegetarian

YUM!!! Definitely making this one!