Roasted tomatillo salsa

A bright, tangy, and fresh salsa that's perfect on a chip or as a sauce on your next chicken biscuit.
1 cup of salsa
schedule 10 minutes
schedule 16 minutes
schedule 26 minutes


  • 8 to 10 tomatillos, husks removed
  • 2 jalapenos, halved with stems removed
  • 4 or 5 garlic cloves, with peels still on
  • 12 onion, finely diced
  • 1 teaspoon salt
  • 13 cup fresh cilantro, finely chopped
  • 1 tablespoon lime juce


Remove the husks of each tomatillo and then rinse the outside of each with a little water. Slice each jalapeno in half and remove the stems. If you like your salsa on the medium spicy side, do not remove the seeds. If you want a mild salsa, remove and discard as many of the jalapeno seeds as you can.

Add tomatillos, jalapeno halves, and garlic cloves to a sheet pan. Place the pan under the broiler of your oven for 8 minutes or until the tomatillos start to darken in spots.

Remove the pan, flip everything on the sheet pan, and broil for another 6 to 8 minutes. 

Allow everything to cool for five or ten minutes and then remove and discard the skins from the garlic cloves. Add everything from the sheet pan including any accumulated juices to a blender or food processor. 

Add half of the diced onion and half of the salt to the blender or food processor and pulse until it reaches your desired consistency for salsa. 

After the salsa is pulsed to your liking, add the rest of the onion, cilantro, and lime juice.

Stir to combine everything and taste for seasoning. Add the rest of the salt if you think it needs more salt.

Have you made this recipe? Tag @beerinator and let him know!


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