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Roasted Tomatillo Salsa

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  • 1 pound tomatillos, husked and rinsed
  • 4 to 5 serrano chiles, stemmed
  • 1 small white onion, sliced 1/4-inch thick (about 4 ounces)
  • 3 garlic cloves, peeled
  • 1/2 cup chopped fresh cilantro, loosely packed
  • 1 teaspoon salt
  • 1 teaspoon sugar, optional


  1. Heat broiler. On a foil-lined baking sheet, lay tomatillos and chiles. Set sheet 4 inches below broiler; roast until tomatillos are soft and black in spots, about 5 minutes. Turn tomatillos and chiles; roast 5 more minutes; set aside to cool.
  2. Set oven to 425 degrees. Separate onion into rings. On a baking sheet, combine onion rings with garlic.
  3. Bake, stirring frequently until onions are roasted and garlic feels soft and brown in spots, about 15 minutes. Cool.
  4. In a food processor, pulse the chiles, onions and garlic until finely chopped; remove to a large bowl.
  5. To food processor, add tomatillos; coarsely puree; add to bowl. Stir in water, cilantro and salt. Add sugar to soften the tartness of the tomatillos, if desired.
  6. Serve immediately or refrigerate for up to 5 days.
  • Category: Appetizer
  • Cuisine: Mexican