Roasted Tomatillo Salsa
Published June 1, 2026
Ingredients
- 8 ripe tomatillos
- 4 cloves garlic
- 1 jalapeño
- A handful of cilantro (about 2 tbsp chopped)
- Half a white onion
- Salt
Instructions
- Husk the tomatillos, halve the jalapeño, and leave the skins on the garlic. Broil for 6–8 minutes until nicely charred.
- Let cool for 10 minutes.
- While it cools, chop about 2 tbsp cilantro and dice half an onion.
- After dicing the onion, rinse it under cold water to take off the sulfur — that “onion bite.”
- Peel the roasted garlic, then add the tomatillos, jalapeño, and garlic to a blender. Pulse to the smoothness you want — a little chunky is fine.
- Transfer to a bowl or container and stir in the cilantro and onion. You don’t have to use all of the onion if the ratio feels off.