Roasted Tomatillo Salsa Recipe

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4 votes | 3602 views

I picked up a bunch of nice looking tomatillos at the local farmers market this week that were crying to be charred on the grill and made into a spicy salsa for me to can. It could be eaten fresh and would last a couple of weeks in the fridge. If you don't want so much heat, simply reduce the jalapeno quantity.

Prep time:
Cook time:
Servings: 2 pints


Cost per serving $1.19 view details


  1. Heat gas grill to 400F
  2. Roast tomatillos, peppers, garlic ( I roast a whole head, refrigerating what I don't use immediately) and the lime (yes...the lime) until the tomatillos and peppers are charred on all sides and soft.
  3. Place tomatillos and peppers in a bowl and cover with a towel to sweat/rest for 5-10 minutes.
  4. Without peeling, place tomatillos, peppers, cilantro and 2 cloves of the garlic into food processor or blender. Pulse 4 times to roughly chop.
  5. Squeeze in juice of the roasted lime, vinegar and agave syrup.
  6. Pulse 2-3 times to mix well.
  7. Taste and season with salt and any additional agave or vinegar as you prefer.
  8. Store in refrigerator up to 2 weeks.
  9. If Canning, process 10 minutes or as your elevation requires.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 258g
Recipe makes 2 servings
Calories 84  
Calories from Fat 19 23%
Total Fat 2.27g 3%
Saturated Fat 0.31g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 585mg 24%
Potassium 631mg 18%
Total Carbs 16.91g 5%
Dietary Fiber 5.3g 18%
Sugars 9.19g 6%
Protein 2.59g 4%
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  • Amos Miller
    Hey, Cindy - I got a pile of Rick Bayless' Frontera Thick + Cruncy Tortilla chips. Your Roasted Tomatillo Salsa put this way over the wall! What a perfect 'football afternoon' nosh. Beautiful recipe - easy, marvelous flavor profile and reall pretty, too. Thanks!
    I've cooked/tasted this recipe!
    • A.L. Wiebe
      Holy moly, does this ever look good Cindy!!
      Unfortunately, fresh tomatillos are not to be found in my neck of the woods...could I substitute with canned?
      1 reply
      • Cindy McNamara
        January 26, 2012
        Only if you can find some 'fire roasted' ...perhaps at a Mexican/Latino grocery store? If you can find some...I'd recommend draining most of the canning liquid off into a cup and that way if you need a little more liquid, you've got the 'roasted' liquid handy.
      • erika
        This is a great recipe - my family has made this a bunch of times now. the only edits we make are to add a roasted poblano pepper, lighten the sugar a bit and i also add one roasted red tomato (basically because i had an extra in the house and thought i'd add it in so now it's habit). It is always great and so easy! thank you!
        I've cooked/tasted this recipe!
        This is a variation


        • Cindy McNamara
          January 24, 2012
          This salsa can be stored in fridge for @2 weeks or frozen for 4 months.

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