Roasted Tomatillo Salsa


  • 1lb tomatillos
  • 1 large poblano pepper
  • 2 jalapeno peppers
  • 4 cloves raw garlic
  • 1/2 bunch cilantro stems removed
  • 1.5 tsp salt
  • juice of one lime

Preheat oven on Broil. Slice the tomatillos in half around the middle and place skin side up on a baking sheet with sides or a roasting/broiling pan. Slice Poblano and Jalapenos in half lengthwise and place skin side up on baking sheet with the tomatillos. Broil for 5-10 minutes until the skins are nicely caramelized. Remove the baking sheet from the oven and let rest for 3 minutes to cool down.

In a blender or food processor, carefully place the tomatillos, peppers, raw garlic, cilantro, salt, and lime juice. Puree until well blended from 20 seconds to 90 seconds depending on the power of your blender. Pour into an oven safe glass container and let chill in the refrigerator. Awesome on tacos or with a bowlful of tortilla chips!

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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