Another week of #TomatoLove is here! Are you as exited as I am? I don't…
I may post Mediterranean recipes, but I can make a mean roasted tomatillo salsa. I have made this salsa so many times and with so many different variations including roasted, grilled and charred tomatillos. Blend with loads of fresh cilantro, roasted onion for sweetness and bright lime juice and slather this salsa on anything and everything! Though some warmed tortilla chips is the perfect vessel.
Tomatillos have always intrigued me
Who are these green jewels wrapped up like a cocoon, and is it really a green tomato? Well it turns out that tomatillos are a somewhat close cousin of the tomato, in fact, “tomatillo” in Spanish translates to ” little tomato”
First being introduced to tomatillos when we lived in Southern California, I remember the first time I stepped into a local Mexican market. The whiff of homemade pan, numbers being shouted out for the next customer in line and piles of every kind chile under the sun. I instantly fell in love.
Roasted Tomatillo Salsa
Tomatillo salsa couldn’t be easier. A bit brighter than tomato salsa, this recipe roasts the tomatillos and onions creating a sweet and bright flavor. Once roasted, blend with fresh cilantro, lime juice and a touch of honey to bring it all together.
Other Favorite Mexican Recipes:
Green Goddess of Salsa: Roasted Tomatillo Salsa
- 2 pounds of tomatillos husks removed, rinsed and cut in half
- 1 red onion quartered
- 1 jalapeno cut in half (seeds removed, if less heat is preferred)
- 2-3 garlic cloves
- Bunch of fresh cilantro hard stems removed
- 1 tablespoon of honey
- Juice of 1 lime
- 1/2 cup water
- Salt to taste
- Pre-heat oven to 400 degrees Fahrenheit and place tomatillos, onion, jalapeno and garlic clv0es on a baking sheet. Roast vegetables until softened and slightly charred, about 20 minutes.
- Add cooked vegetables to a blender or food processor along with the cilantro, honey, lime juice, water and a good pinch of salt.
- Puree until well blended and taste for seasoning.
This post was originally published in September, 2011 and updated in May, 2021 with updated photos and nutritional information.