Roasted Tomatillo Salsa

Makes approximately. 3 cups


  • 1½ pounds fresh tomatillos

  • 5 fresh serrano of 10 jalapeño chiles, stemmed (seeds too for added heat)

  • 3 whole garlic cloves, peeled

  • 1 large white onion, peeled and sliced ½ inch thick

  • ¼ cup olive oil

  • Kosher salt

  • ½ cup chopped fresh cilantro

  • Freshly ground black pepper


  1. Preheat the broiler. Remove the husks from the tomatillos. Rinse the tomatillos under warm water to remove the stickiness. Dry them with a paper towel.

  2. Put the tomatillos, chiles, garlic, and onion on a baking sheet. Drizzle them with the olive oil and sprinkle on 2 teaspoons or so of kosher salt. Broil them a few inches from the heat, turning everything once, until the tomatillos are softened and slightly charred, about 7 minutes.

  3. Let the vegetables cool to room temperature. Transfer them to a blender with the cilantro and puree until smooth. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to a week or freeze for up to 2 months.

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