Roasted Tomatillo Salsa

by Oct 7, 2018

“This is as good as a hamburger.”


When I hear something like that in our house, I consider it a happy success.   Switching from meat-centered meals to veggie-centered meals is my way to ease my family off meat.  Not 100%, just less.  Sure, sometimes we make hamburgers, but we’re learning that we feel better after a dinner like the one I served with this roasted tomatillo salsa:  smashed roasted potatoes, beautiful black beans from Rancho Gordo and a batch of kale chips from the remaining plants in our Montana garden.


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.  And it was good.  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, 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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