Roasted Tomatillo Salsa

Don’t you love that moment when your spouse (or kids, friends, you get the idea) eats a dish containing a food that they supposedly “don’t like” and have a food epiphany? As soon as someone tells me that they don’t care for a particular food, I consider it my personal mission to create a dish using that food that will change his/her mind.

My husband used to think he didn’t like tomatillo salsa. He was wrong.

The thing about traditional (uncooked) tomatillo salsas is that it can be rather watery and lackluster when it comes to the flavor… If you like tomatillo salsa, that’s great. I actually like it. And, I often get my own little cup of it when we are chowing down on chips and salsa.  But, I do understand why my hubby never really cared for it.

When I stumbled upon some lovey tomatillos at the store one day, I decided that I had to have them. But, since I probably wouldn’t eat an entire pound of tomatillos on my own, I knew I had to convince my hubby to give them a try. So, I roasted them. It seems that everything is better roasted. Well, I suppose everything is not better roasted (roasted lettuce? no thanks), but when it comes to veggies, roasting often concentrates the flavor and adds a touch of sweetness.

In the case of the tomatillo salsa, roasting the ingredients did the trick. My hubby happily devoured the salsa with some chips.  He was also perfectly happy to eat some enchiladas verdes made with leftover carnitas… Twice.

Go ahead… Tell me what foods you don’t like. I dare you!

Roasted Tomatillo Salsa
Yields about 2 cups

  • 1 pound tomatillos, peeled and cut into quarters
  • 1 yellow onion, cut into chunks
  • 4 cloves garlic
  • 3 – 4 jalapeños, seeded and cut into chunks
    (for more spice, leave in the seeds)
  • 1 tablespoon extra virgin olive oil
  • Kosher salt
  • Handful of cilantro
  • Juice from 1/2 lime

Preheat the oven to 400°F.

Combine the tomatillos, onion, garlic, and jalapeños on a baking sheet.  Drizzle with the olive oil and then season with Kosher salt. Roast for about 25 – 30 minutes, until everything is soft and the tops are golden in color.  Set aside to cool to room temperature.

Once cooled, transfer everything from the baking sheet to a blender.  Add a handful of cilantro leaves and the juice from 1/2 of a lime and blend until well combined. You can blend to your desired texture… I like my tomatillo salsa rather smooth.  At this point, adjust the seasoning and add more salt or lime juice if necessary. Enjoy immediately or store in an airtight container in the refrigerator for a few days.

9 Responses to Roasted Tomatillo Salsa

  1. I’ve never had a tomatillo. In fact, your photographs are the first I’ve seen of tomatillos. Your salsa and your enchiladas look great. Congrats on converting your husband :)

  2. I recently made a tomatillo salsa without roasting them and just loved it! Next on my list is to roast them and try it out–I bet the flavors are enhanced even more. My husband also didn’t want to try the salsa I made because he thought he didn’t like tomatillos–but he found out he was wrong! :)

  3. Sounds delicious, Jen – especially the enchiladas verdes! I don’t like asparagus myself; I’ve tried cooking it every way possible and I just don’t think we’ll be friends. ;-)