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Roasted Tomatillo Salsa

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This green salsa makes an excellent dip or a topping for grilled chicken or fish.

  • 1 pound tomatillos (about 8, each 2 in. wide)
  • 1 fresh serrano chili (1/4 oz.)
  • 1/4 tsp chopped garlic
  • 1 or 2 green onions, rinsed, ends trimmed, and chopped
  • 1 T lime juice
  • 1 T chopped fresh cilantro
  • Salt and pepper
  1. Remove and discard husks from tomatillos; rinse tomatillos. Rinse chili; remove and discard stem. Place tomatillos and chili in a 9-inch square baking pan and broil 4 inches from heat, turning as needed, until browned well on all sides, 12 to 15 minutes total for tomatillos and 6 to 8 minutes for chili. Remove vegetables as done. 
  2. In a food processor or blender, whirl tomatillos, chili, garlic, green onions, and lime juice, pulsing just until mixture is coarsely chopped; do not over process. Stir in cilantro, then salt and pepper to taste. 


Yield: Makes about 1 1/4 cups

 

 

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  1. Remove and discard husks from tomatillos; rinse tomatillos. Rinse chili; remove and discard stem. Place tomatillos and chili in a 9-inch square baking pan and broil 4 inches from heat, turning as needed, until browned well on all sides, 12 to 15 minutes total for tomatillos and 6 to 8 minutes for chili. Remove vegetables as done. 
  2. In a food processor or blender, whirl tomatillos, chili, garlic, green onions, and lime juice, pulsing just until mixture is coarsely chopped; do not over process. Stir in cilantro, then salt and pepper to taste. 


Yield: Makes about 1 1/4 cups

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive