Roasted Tomatillo Salsa


Roasted Tomatillo Salsa
Submitted by Chris in Tewksbury, from “Everyday Mexican” by Rick Bayless

Chris says, “Although I doubt Rick Bayless would recommend this, I have also frozen the roasted salsa with good results.”

Ginger’s note:  This is my favorite salsa recipe.  I make this all summer long.


  • 4 med (about 8 oz. total) tomatillos, husked, rinsed and halved.
  • 2 lg garlic cloves, peeled
  • Hot green chilies to taste (he recommends 2 serranos or 1 jalapeno which will be spicy) stemmed and roughly chopped.  Remove seeds and ribs for less heat.
  • About 1/3 c. loosly packed roughly chopped cilantro
  • 1/2 small white onion, finely chopped.


  1. Put a 10″ non-stick skillet over high heat.  Lay in garlic and tomatillo cut side down.  When tomatillos are well browned (3-4 min) turn everything over and brown the other side.  When complete, the tomatillos will be completely soft.
  2. Scrape into a food processor and let cool to room temperature, 3-4 minutes.  Add chiles, cilantro and 1/4 water.  Blend to a coarse puree.  Pour into a salsa dish and adjust water for consistency.
  3. Rinse onion under cold water and stir into salsa.  Taste and season with salt, usually about 1/2 tsp.
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