Roasted Tomatillo Salsa

by Oct 7, 2018

Receiving a weekly farm box from Gallatin Valley Botanical has shifted my starting point for meal planning. I don’t like having a stuffed refrigerator, and letting produce go to waste after people worked so hard to grow it seems wrong, so when it’s time for dinner, I look at what I have and try to build a meal around it. Some weeks I can keep up, but other times I pick up the new box and still have stuff hanging around from previous week. Such was the case with a couple batches of tomatillos and a small bag of little purple potatoes.


Inspired by Simply Recipe’s Roasted Tomatillo Salsa, I tore the husks off the tomatillos and got started. An oven roast followed by a whirr in the food processor produced more than a pint of bright green, tangy salsa. The purple potatoes were still staring at me, so I boiled them a few minutes, gave them a smash and put them in the oven with some kale chips. With that and some reheated beans, dinner was served. Bon appétit!


Roasted Tomatillo Salsa


  • 1 1/2 lbs tomatillos
  • 2 garlic cloves, still in skins
  • 1 small onion, chopped
  • 1 bunch cilantro, stem end chopped off and discarded
  • 1 tbsp fresh lime juice
  • 2 jalapeños, flesh cut from seeds, discard seeds and core (unless you like it extra hot, then use the seeds and all)
  • salt


  1. Preheat broiler. Tear husks from tomatillos and rinse the fruit with water to remove the sticky film. Cut each half at the equator and lay out on a rimmed sheet pan. Add the two garlic cloves and broil for 5–8 minutes to lightly char the skins.  

  2. Add to food processor:  garlic squeezed from their skins, roasted tomatillos and their juices, onion, cilantro, lime juice, jalapeños and a couple pinches of salt.  Pulse to finely chop and combine all the ingredients. Store in refrigerator.

Recipe Notes / Tips

  • Keep refrigerated and use within a week.
  • Dinner idea:  use approx. 1 cup tomatillo salsa to make Chicken Chile Verde in the slow cooker.

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