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Roasted Tomatillo Salsa

Description: Roasted tomatillo salsa. To reduce the heat, remove the seeds and ribs the serrano chiles.
Yield: About two cups.

Qty Unit Ingredient
1 lb. Tomatillos
1/2 Onion (cut into four chunks)
2 Serrano Chiles (split into quarters, seeds and ribs removed)
1 Tbsp. Olive Oil
1 tsp. Kosher Salt
1 Tbsp. Cilantro (chopped)


  1. Remove tomatillo husks and rinse
  2. Coat tomatillos, onions, and chiles with olive oil and season with salt
  3. Place in an 8x8 baking dish
  4. Roast at 375 for one hour, stirring contents occasionally to prevent charring on top
  5. Remove from oven and allow to cool
  6. Add cilantro and puree to desired smoothness
  7. Refrigerate

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Copyright 2005-2009, Kevin Worcester