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Roasted Tomatillo Salsa Verde

  • Yield: 16 Tbs 1x


  • 1/2 pounds tomatillos (3-4 medium) Husked and rinsed
  • 1 large jalapeños (stem removed)
  • 2 large cloves garlic (peeled)
  • 6 sprigs fresh cilantro (Thick bottom stems cut off, roughly chopped)
  • 1/4 medium onion (cut into chunks)
  • 1/2 tsp salt
  • 1-3 Tbs broth or water
  • 1 tsp avocado oil


  1. Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
  2. Place tomatillos, jalapeño, onion, and garlic on a roasting sheet and lightly cover with the oil.
  3. Roast at 450 degrees for 5 minutes, then turn and roast the other side for 5 minutes. (The tomatillos will turn from lime green to olive green).
  4. Set aside to cool.
  5. When cool, transfer everything to a blend, including all the juice the tomatillos have exuded during roasting.
  6. Add the cilantro and blend to a coarse puree.
  7. Add the broth and blend to desired consistency.
  8. Remove from blending and add salt to taste. Stir and serve.


Source:  From: Season 8, Mexico--One Plate at a Time

  • Category: Relish/Condiment
  • Cuisine: Mexican/South American


  • Serving Size: 2 Tbs
  • Calories: 17
  • Fat: .92 g
  • Carbohydrates: 2.26 g
  • Protein: .36 g
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