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Roasted Tomatillo Salsa

Roasted Tomatillo Salsa (Salsa Verde)

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  • 1-1/2 lb  tomatillos husked
  • medium yellow onion  quartered
  • garlic cloves
  • jalapeno
  • cumin
  • ¼ t dried oregano
  • 1/2  kosher salt
  • ½ c cilantro leaves
  • juice of half a lime


  • Heat oven to 400F. Place the tomatillos, onion, jalapeno, and garlic cloves on a rimmed bake sheet. Bake at 400F for 20 minutes until everything is slightly softened and a little charred. Transfer all to a food processor or blender including any juices that escaped the tomatillos. Process in pulses until desired consistency, making sure any large chucks are broken down. Yield: 3 cups.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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