My love from salsa continuously grows.  When I say this, one might not be sure whether I’m talking about a condiment or a dance.  In this case, it’s the condiment.  Though, recently I returned to the dance and couldn’t be more happier.

This my friends, is a simple to prepare, but complex in flavor Roasted Tomatillo Salsa.  The recipe is rather easy to make and the ingredient amounts can adjusted to suit your taste.

Roasted Tomatillo Salsa
8-10 tomatillos, washed, halved
1 onion, peeled, quartered
1 fresh serrano chile
1 fresh red chile
2 tablespoons olive oil
salt and pepper to taste
1-2 cloves of garlic
juice of 1 lime
1/2 cup chopped cilantro


1.  Preheat the oven to 425 degrees.

2.  Coat tomatillos, onion, and chilies in olive oil.  Season with salt and pepper.  Spread the vegetables in a single layer on top of a baking sheet.

3.  Roast the vegetables in the preheated oven, stirring occasionally, until caramelized and softened, about 25-35 minutes.

4.  Puree roasted vegetables with the remaining ingredients until you reach desired consistency.  I like mine a bit chunky.  Season with salt and pepper to taste.

Use the salsa to top sandwiches, salads, grilled meats, or scrambled eggs.

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