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Roasted Tomatillo Salsa


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  • 1 pound fresh tomatillos
  • 3 fresh serrano chiles
  • 3 garlic cloves, unpeeled
  • 1 large onion, coarsely chopped
  • Olive oil, as needed
  • Salt and freshly ground black pepper
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chicken broth or more as needed
  • 1/3 cup vegetable oil



Step 1

Preheat the broiler or oven to 550 degrees F. Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.


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