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    You are in: Home / Recipes / Roasted Tomatillo Salsa Recipe
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    Roasted Tomatillo Salsa

    Roasted Tomatillo Salsa. Photo by Sandi (From CA)

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    podapo's Note:

    Another recipe I got watching Emeril Lagasse on the Food Network Channel. I also make it a hair different for my family’s tastes but will submit as written by Emeril.

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    Serves: 6



    Units: US | Metric

    • 1/2 lb tomatillo, husked and rinsed
    • 1 head garlic, with the top 1/4 removed
    • 1 red pepper
    • 1 yellow pepper
    • 1 jalapeno, stemmed, seeded and minced (this is where I differ greatly, I use 3 pablano peppers instead)
    • 1 -2 tablespoon olive oil
    • salt & pepper
    • 1/2 cup minced onion (I prefer red)
    • 1 lemon, juice of
    • 1 lime, juice of


    1. 1
      Heat oven to 400°.
    2. 2
      Put the tomatillos, garlic and peppers on a baking sheet.
    3. 3
      Drizzle with the olive oil, season with salt and pepper.
    4. 4
      Roast the vegetables in the oven until browned and softened, about 15-20 minutes.
    5. 5
      Remove from oven and place the tomatillos in a food processor.
    6. 6
      Squeeze the garlic cloves in the food processor.
    7. 7
      Peel, seed the peppers and place in the food processor.
    8. 8
      Add onions, juice of lemon and lime to the veggies.
    9. 9
      Pulse until the mixture is fully incorporated but not pureed.
    10. 10
      Season the salsa with salt and pepper.

    Browse Our Top Salsas Recipes

    Ratings & Reviews:

    • on February 08, 2007

      I REALLY played with this recipe and that's why I'm not going to rate it at this time, but eventually I'll follow the directions. I just didn't have everything in the house to make it properly, but I was determined to follow the essence of the recipe. That said, I used 3 tomatillos, 1 heirloom tomato, 1 green bell pepper, 1 pasilla chili, some pepperoncinis and everything else as the original. (I told ya I changed it, po!) ;) Anyway, what I got was outstanding. Roasting the veggies gave it a deliciously deep flavor that we both really enjoyed. I made Karen From Colorado's Chicken and Cheese Flautas (tweaked that puppy, too) to go with it -- nice combo. Thanks, my friend!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2006


      Roasting the tomatillos and garlic does make this salsa extra flavorful. I used this to top some burritos and mixed into some thin spaghetti and sliced chicken (with a little half and half),too. It enhanced both dishes. This would be great to have on hand, since it really adds some pizazz! Thanks Podapo for posting. Roxygirl

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2006


      This was excellent and tasted really good! I made it like you with 3 pablanos and it turned out perfect! Thanks podapo....

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Roasted Tomatillo Salsa

    Serving Size: 1 (132 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 70.2
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 3.7 mg
    Total Carbohydrate 11.3 g
    Dietary Fiber 1.9 g
    Sugars 3.3 g
    Protein 1.7 g

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