Roasted Tomatillo Salsa

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Preparation info

  • Makes

    2½ cups

    • Difficulty


Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

This salsa, made with lightly roasted tomatillos and tomatoes, is less acidic than the raw version. It perfectly balances rich-tasting foods like lengua, carne asada, pork, duck, shrimp and lobster, and cheeses. It is also delicious as a table salsa with tostadas. To make it spicier, use a second jalapeño.


  • 6 large tomatillos, papery husks removed
  • 2 Roma tomatoes
  • 1 large jalapeño chile
  • 2 large garlic cloves, skin on
  • ½ teaspoon salt, or to taste
  • ½ cup chopped cilantro (optional)


  1. Make sure your kitchen is well ventilated. Place a sheet of aluminum foil in a large, heavy frying pan (preferably cast iron). Set the pan over medium-high heat.
  2. Wash and dry the tomatillos, tomatoes, and jalapeño. Roast them whole, along with the garlic cloves, until charred on all sides, turning them several times. Stem the jalapeño and peel the garlic. Place all the roasted items in a blender jar and pulse until pureed. Add the salt and stir in the chopped cilantro, if desired. Taste again for seasoning just before serving—sometimes a pinch more salt is called for.