Roasted tomatillo salsa. Chunky, rustic, spicy, and tangy.
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Roasted Tomatillo Salsa

Cook Time 20 minutes
Total Time 20 minutes
Servings 1 1/2 cups
Author Dora Stone

Ingredients

  • 1 lb. (8 medium) Tomatillos, husks removed, washed
  • ¼ Onion, white
  • 3 Garlic, cloves
  • 2-4 Serrano Peppers
  • 1 tbsp. Cilantro, chopped

Instructions

  • Heat a comal, cast-iron, or heavy bottomed pan to medium-high heat. Place the tomatillos, garlic, onion, and Serrano peppers directly on the hot pan. They will become soft and slightly blackened, about 7 – 10 min.
  • Flip tomatillos, peppers, onion, and garlic over and continue to char for 10 more minutes.
  • Remove ingredients from griddle and set aside.
  • Start grinding ingredients in molcajete one at a time. Once the desired consistency is reached, add the next ingredient and keep grinding. Season with salt and pepper and serve.
  • If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached.
  • Season to taste.

Notes

If you do not have a molcajete you can use a blender or food processor.