Roasted Tomatillo Salsa. Photos by Erin Feinblatt.

Roasted Tomatillo Salsa

ValerieRice2Valerie Rice of the blog shares one of her quintessential summer recipes with us.

Green salsa can be made any number of ways, but this roasted version is my favorite. It’s a great condiment for Mexican food of all types and a fantastic option on grilled fish, shrimp or octopus, and it complements roasted chicken deliciously.

Wild tomatillos are smaller than cultivated ones—these are the size of cherry tomatoes. Their flavor is much bolder, more assertive. I often let them dry for weeks in their husks before roasting them, which amps up their sweetness. They will last for months in a dry pantry to use throughout the year.


Sometimes with salsa recipes the flavors and heat levels depend on the ingredients at your disposal. Here I give you some options to let you play with the flavors a bit. And call me crazy but I prefer the taste of the salsa made in the molcajete, or mortar and pestle, to salsa made in the food processor. You can taste the difference. Amazing!


Roasted Tomatillo Salsa

Makes about 2 cups

  • 2 cloves of garlic, peeled
  • 1 teaspoon salt
  • 20 small wild tomatillos or 10 cultivated ones, husked
  • 2 jalapeños, or 1 serrano and 1 jalapeño
  • 1 tablespoon cilantro leaves, chopped

Roast your tomatillos and peppers in a dry cast-iron skillet.

In a molcajete (or mortar and pestle) combine the garlic and salt. Next, remove the stems of the peppers and mash, then add the tomatillos, followed by the cilantro leaves.

Taste for seasoning and serve.

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Spring 2018

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