Roasted Tomatillo Salsa

Tomatillos are a fruit native to Mexico with a tangy taste and a jammy texture when roasted.  This makes them a wonderful base for salsa.  This recipe is my attempt at digging further into Mexican cuisine, of which I know disappointingly little.  Regardless, I am excited to explore the flavors of central America more.  I always enjoy using my mortar and pestle, but if you don’t have one, a food processor or even a bowl with a fork will work for this recipe. 


  • 3 Tbsp. onion, minced
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. cilantro, chopped
  • Juice from ½ lime
  • 4 small tomatillos, whole
  • 2 jalapenos, whole
  • 1 green bell pepper, whole
  • 1-2 tsp. honey
  • Salt and pepper to taste


  1. Preheat oven to 400°F
  2. Slice a small incision on top of all tomatillos
  3. Place tomatillos, jalapenos, and bell pepper on a parchment paper-lined baking sheet
  4. Bake until skin is blistered or blackened (10-15 minutes)
    1. This step can also be accomplished by heating the fruits over an open flame; I do not have the means to do this in my kitchen
  5. Once fruits are blackened, remove from heat and let rest for 3-5 minutes
  6. Remove the seeds from the jalapenos and bell pepper and mince
  7. Place onion, garlic, cilantro, lime, jalapenos, and bell pepper in mortar to grind together
  8. Chop tomatillos and add to mixture
  9. Grind ingredients until they form a paste
  10. Add honey and spices to salsa
  11. Serve and enjoy

2 thoughts on “Roasted Tomatillo Salsa”

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