Appetizers, Vegan, Vegetarian
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Roasted Tomatillo Salsa

Roasted tomatillo salsa is one of my favorite add ons for tacos or chips. It’s quite straight forward to make. I made this video on Instagram where you can quickly see the method and what you need.

Living in Houston I’ve learned about what to me are new ingredients that are local and have been used in cuisines like Mexican for centuries. I.e tomatillo and poblano peppers. It’s so exciting for me because I get to learn about more cuisines and the heritage of a culture, And I get to pay homage to it as well.

Roasted Tomatillo Salsa


  • 2 lbs of tomatillos
  • 2 poblano peppers (1 if you don’t like very spicy/hot food)
  • 1 large onion
  • 1 fresh clove of garlic
  • 1 bunch of cilantro (about 1 1/2 cups)
  • 1 pinch of salt (to taste)
  • 2 tbsp lime (also to taste, tomatillos are much more acidic than regular tomatoes)
  • 3 tbsp olive oil


Preheat your oven at 350F/176C. Peel the outer layer of tomatillos and wash them very well, they have a texture that’s a bit waxy.

Cut them in half and roast them with olive oil and salt, skin side down for 30 minutes. do the same with the poblanos and onion.

When your tomatillos, poblanos, and onion are nice and roasted, take them out of the oven and peel the poblanos (optional).

Put everything in a blender with the rest of your ingredients and blend until smooth.

Roasted tomatillo salsa with left over roasted chicken.

Want more? Browse more recipes here!

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