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Green Goddess of Salsa: Roasted Tomatillo Salsa

Author: Samantha Ferraro


  • 4-6 to matillos husks removed, rinsed and quartered
  • 1 red onion quartered
  • 1 jalapeno quartered (s?eeded if you prefer)
  • 1 garlic bulb topped cut off
  • 1/2 c water
  • Small bunch of fresh cilantro washed and roughly chopped
  • 1 tbsp honey
  • Juice of 1/2 of lime fresh
  • Olive oil for drizzling
  • Few dashes of Hot Sauce
  • Salt and pepper


  • Pre-heat oven to 350 degrees Fahrenheit and line a baking sheet with foil.
  • Take all prepped vegetables and place on baking sheet. Drizzle olive oil, salt and pepper. Turn to coat.
  • Take your garlic bulb and lightly drizzle olive oil on top of where you cut the top off. Wrap up in foil on its own and place on baking sheet.
  • Roast in oven for about 30 min, until all vegetables are caramelized and tomatillos are very soft to touch.
  • Once vegetables are done cooking and cooled for a few minutes, place everything in a blender.
  • Unwrap the garlic bulb and squeeze out roasted garlic.
  • *This is the best part! Be careful, the garlic is VERY hot! I also use this method for crusty bread and as an alternative to anywhere else that calls for raw garlic.
  • Add about 1/2 c water, garlic, cilantro, honey, lime juice and hot sauce to vegetable mixture.
  • Puree until well blended.
  • *Adjust to desired consistency.