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Roasted Tomatillo Salsa


  • 6 tomatillos, halved
  • 4 cloves garlic (still in its skin)
  • 1 medium yellow or white onion, cut into thick slices
  • 1 jalapeño
  • 12 tablespoons olive oil
  • Kosher salt
  • 1 lime, juiced
  • 1/3 cup loosely packed cilantro
  • Freshly ground black pepper


  1. Preheat oven to 450°F. Place halved tomatillos, garlic cloves, onion slices, and jalapeño on a baking sheet lined with aluminum foil. Drizzle with olive oil, sprinkle with Kosher salt, and toss to coat.
  2. Roast in oven for 15-20 minutes, then broil on high for 3 to 4 minutes, watching carefully to avoid burning. You want the tomatillos and vegetables to get a nice little char on them, but not burn.
  3. Remove from oven and let cool for a bit. Squeeze roasted garlic out from their skins and remove the seeds from jalapeño (unless you want a spicier salsa). Scrape tomatillos, garlic, onion, and the jalapeño into a blender or food processor. Add cilantro and lime juice. Season with Kosher salt and freshly ground black pepper to taste. Puree to desired consistency.
  4. Once cooled, taste and see if the salsa needs any more lime. Mine didn’t, but it was a pretty juicy lime.
  5. Tomatillo salsa can be made several days ahead and refrigerated. Serve with tortilla chips or as a perfect accompaniment to burritos, tacos, fajitas, and more.