Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

I was inspired to make up this salsa as a starter for a meal that included Texas style Chili Non Carne. You can skip the roasting step, but it adds some lovely flavour to the salsa. Leftovers can be stored in the fridge for later use.


4 cloves
10 tomatillos, cut in quarters
1 medium , cut in quarters
1 jalapeño, cut in half lengthwise
Couple pinches of salt
¼ cup , roughly chopped
1–2 limes, juiced
Salt and pepper to taste


Preheat oven to 350F. Arrange tomatillos, onion, jalapeño and garlic in a single layer on a baking sheet, drizzle with olive oil and and sprinkle with a pinch of salt. Roast tomatillos, onion, garlic and jalapeño for 20 minutes, then set aside to cool to room temperature. Add roasted veg and remaining ingredients to a blender and process until smooth.

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