Roasted Tomatillo and Garlic Salsa Recipe -
Roasted Tomatillo and Garlic Salsa Recipe
  • READY IN 40 mins

Roasted Tomatillo and Garlic Salsa

Recipe by  

"Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno."

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Ingredients Edit and Save

Original recipe makes 2 1/2 cups Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
  2. Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2005

This is an authentic recipe...We have made it almost all of our lives like this. But have always left out the black pepper and when I can it in mason jars I leave out the cilantro...Tastes smoother. Very Very Good!

Most Helpful Critical Review
Aug 20, 2013

I made this salsa and it's just ok. I didnt add any water since I like a very thick salsa. I really liked how the roasted garlic flavor came through. I did add some lemon/lime juice to try and brighten up the salsa and some cilantro, but this just didnt taste bright and vibrant which is what I was looking for. I will continue my search for the best tomatillo salsa.

Oct 04, 2007

This salsa was excellent after I followed suggestions by another reviewer to cook off the raw taste from the salsa. I cooked the salsa for 5 mins on med to med low heat.I also added lime juice and some ground cumin to add a little more smoke to the flavor. I will make again for sure.

Jun 08, 2006

Wonderful! I used two jalapenos, but will do one next time so it will have heat that doesn't get in the way of the flavor. Can't say enough about this one. Only change I made was to do more of a roast (400 degrees for until "roasted" looking, then broil to brown well). Perfect. Two of us killed this in about 2 days.

Jun 07, 2011

For those of you that aren't certain about roasting the tomatillos, the skin should be very dark brown to black.Also, if you halve the tomatillos and put them cut side down on a foil lined cookie sheet, you don't have to turn them. This is the method I use to roast my tomatillos and peppers for Chili Verde and it worked very well for this recipe.

Jul 25, 2005

I LOVE this stuff. It was surprisingly easy to make, despite the fact that I was nervous about charring vegetables for the first time - also my first go with tomatillos!!! It doesn't exactly taste "smoky" - maybe I should leave a little more of the charred skin on next time (I wish there was a bit more technical advice in the recipe, because the tomatillos charred up and became very soft, so it was hard to "scrape" them). It also has some nice spice to it - if you like salsa's very spicy, I would even dare say you could add another jalapeno or two. This recipe does not make a lot, so if you are preparing it for a party, I would double the recipe (let's put it this way - I could wolf down the whole thing in one sitting if I allowed myself to!!!).

Aug 26, 2007

Loved this!!! I took another reviewers advice and added some finely diced onion at the end. I used 1 1/2 lbs of tomatillos (grew them in the yard--very easy) two jalepenos and added a little ground chipotle (1/4 tsp). It turned out wonderful. I highly recommend it.

May 22, 2008

Excellent! Roasting all the ingredients really makes the difference. I used three different types of mild peppers in addition to what was called for in the recipe, and added some cumin and cinnamon. Really worth the time and it keeps really well.


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  • Calories
  • 13 kcal
  • < 1%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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