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Tomatillo Salsa


Time: 45 minutes

Serves: this recipe yields approximately 3-4 cups of salsa

Inspired by: I love any salsa that does not have raw onion or cilantro (super spicy is fine, but no pico de gallo for this gal!). My favorites have always been those with a tomatillo base. I’ve learned that adding just about any type of roasted pepper to roasted tomatillos creates delicious flavors. No exact recipe is required.


  • 1 teaspoon olive oil
  • 16 tomatillos; husks removed
  • 1-2 Anaheim peppers
  • 1-2 large Poblano pepper
  • 2 Jalapeno peppers
  • 1 lime
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh pepper
  • Optional: Other spicy peppers – Habanero, Serrano, depends how spicy you like it!
  • Optional: Garlic – a few small cloves


  • Smear olive oil on your foil or pan to keep the peppers from sticking
  • Wash and lay your tomatillos, peppers, garlic on the pan
  • Roast at 350-400 degrees for about 15 minutes
  • Turn over and roast for another 10-15 minutes until well done
  • Remove stems and put everything into the blender, except the spiciest peppers
  • Add salt and pepper and blend well
  • Add the spicier peppers a little bit at a time; keep tasting to be sure it doesn’t get spicier than you wish
  •  The lime juice adds a nice bit of acidity – add lime juice and additional salt to taste

Notes: This freezes well.


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