• Roasted Tomatillo Salsa

    4 votes
    Roasted Tomatillo Salsa
    Prep: 15 min Cook: 10 min Servings: 2
    by Cindy McNamara
    22 recipes
    I picked up a bunch of nice looking tomatillos at the local farmers market this week that were crying to be charred on the grill and made into a spicy salsa for me to can. It could be eaten fresh and would last a couple of weeks in the fridge. If you don't want so much heat, simply reduce the jalapeno quantity.


    • 12 large tomatillos- removed from husks
    • 3 small whole jalapenos
    • 2 cloves garlic
    • 1 lime
    • 1/2 chopped cilantro
    • 1/2 t salt
    • 2 t agave syrup (substitute honey)
    • 1 t red wine vinegar


    1. Heat gas grill to 400F
    2. Roast tomatillos, peppers, garlic ( I roast a whole head, refrigerating what I don't use immediately) and the lime (yes...the lime) until the tomatillos and peppers are charred on all sides and soft.
    3. Place tomatillos and peppers in a bowl and cover with a towel to sweat/rest for 5-10 minutes.
    4. Without peeling, place tomatillos, peppers, cilantro and 2 cloves of the garlic into food processor or blender. Pulse 4 times to roughly chop.
    5. Squeeze in juice of the roasted lime, vinegar and agave syrup.
    6. Pulse 2-3 times to mix well.
    7. Taste and season with salt and any additional agave or vinegar as you prefer.
    8. Store in refrigerator up to 2 weeks.
    9. If Canning, process 10 minutes or as your elevation requires.

    Similar Recipes


    • Amos Miller
      Amos Miller
      Hey, Cindy - I got a pile of Rick Bayless' Frontera Thick + Cruncy Tortilla chips. Your Roasted Tomatillo Salsa put this way over the wall! What a perfect 'football afternoon' nosh. Beautiful recipe - easy, marvelous flavor profile and reall pretty, too. Thanks!
      • A.L. Wiebe
        A.L. Wiebe
        Holy moly, does this ever look good Cindy!!
        Unfortunately, fresh tomatillos are not to be found in my neck of the woods...could I substitute with canned?
        • Cindy McNamara
          Cindy McNamara
          Only if you can find some 'fire roasted' ...perhaps at a Mexican/Latino grocery store? If you can find some...I'd recommend draining most of the canning liquid off into a cup and that way if you need a little more liquid, you've got the 'roasted' liquid handy.
        • erika
          This is a great recipe - my family has made this a bunch of times now. the only edits we make are to add a roasted poblano pepper, lighten the sugar a bit and i also add one roasted red tomato (basically because i had an extra in the house and thought i'd add it in so now it's habit). It is always great and so easy! thank you!


          • Cindy McNamara
            Cindy McNamara
            This salsa can be stored in fridge for @2 weeks or frozen for 4 months.

            Leave a review or comment