Roasted Tomatillo Salsa

16 Jan

Roasted Tomatillo Salsa 2


  • 1 pound tomatillos (husked, rinsed, and cut in half)
  • 1 tsp. salt
  • 4 whole garlic cloves, peeled
  • 4 serrano chiles, deveined and seeded
  • 3/4 cup cilantro
  • 1/2 cup white onion, finely diced


  1. Preheat oven to 425F.  Place tomatillos and garlic in a roasting pan.  Drizzle with olive oil and sprinkle with salt.  Roast for 15 minutes then allow to cool.
  2. Blend tomatillo, garlic, and pan drippings in blender until smooth.  Add chiles and cilantro, and blend until chunky.  If mixture is too thick add water to thin out.
  3. Transfer to serving dish.  Stir in white onions.  Season with salt and pepper to taste.
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Posted by on January 16, 2012 in Made from Scratch, Sides, Uncategorized


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