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Roasted Tomatillo & Green Olive Salsa


Salsa is a main food group, and as such you can put it on whatever you want. Or just serve it with chips at your next get together. Either way.

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Rate this recipe 4.5/5 (24 Votes)


  • 1 1/2 pounds tomatillos, husked
  • 6 cloves garlic
  • 2 jalapeño peppers
  • 1 tablespoon olive oil
  • 1 cup green olives, pitted
  • 1 cup cilantro
  • 1 lime, juiced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup water
  • Substitute 1 serrano pepper for the jalapeño peppers if you like more heat


Servings 2
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Heat oven to 475°F.

Spread tomatillos, garlic cloves and jalapeño on a baking sheet and coat evenly with oil. Roast for 15 minutes or until tomatillos are browned and blistered.

Remove from oven and place in a food processor or blender with olives, cilantro, lime and sugar. Pulse 5 to 7 times. Add water and pulse another 4 to 5 times to mix.

Place in bowl and serve with chips or as a topping on eggs, chicken or meat.

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