Smooth Roasted Tomatillo Salsa

"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."
photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by Bonnie G #2 photo by Bonnie G #2
photo by Sandi From CA photo by Sandi From CA
photo by podapo photo by podapo
Ready In:
3 cups


  • 12 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
  • 12 cup minced onion (I prefer red)
  • 1 lemon, juice of
  • 1 lime, juice of


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

Questions & Replies

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  1. 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 Recipe #117490 (tweaked that puppy, too) to go with it -- nice combo. Thanks, my friend!
  2. 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
  3. This was excellent and tasted really good! I made it like you with 3 pablanos and it turned out perfect! Thanks podapo....
  4. This was some great salsa, great depth of flavors from the roasting for sure! I think I pureed mine more than the recipe said, but I like my salsa less chunky. Thanks!!
  5. Having a Tex-Mex themed dinner with friends and wanted a salsa that was a little different to go with it. So glad I picked this one, roasting the veggies makes such a difference and the flavor of the tomatillos is wonderful. I made just as directed and wouldn't change a thing, going to keep this one on hand for so many other things, like omelets, baked potato topping, the possibilities are endless



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