Quick Roasted Tomatillo Salsita

Quick Roasted Tomatillo Salsita

Salsa Asada de Tomatillo
2 cups
Pati Jinich
Course: Sauce, Side Dish
Cuisine: Mexican
Keyword: cilantro, jalapeno, Salsa, serrano chiles, tomatillos
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Quick Roasted Tomatillo Salsita recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"


  • 1 pound tomatillos, husked and rinsed
  • 1 garlic clove, unpeeled
  • 1 thick slice of a large white onion, (about 2 ounces)
  • 1 whole jalapeño or serrano chile, or more to taste
  • 1/2 cup fresh cilantro leaves and upper stems, coarsely chopped
  • 1/2 teaspoon kosher or coarse sea salt, or more to taste

To Prepare

  • Pre-heat the broiler.
  • On a small baking dish or baking sheet lined with aluminum foil, place the tomatillos, garlic, onion slice and chile. Place under the broiler for 8 to 10 minutes, flipping the ingredients once in between, until completely charred and mushy. Watch out for the garlic as you may need to remove it a few minutes before the rest of the ingredients. When cool enough to handle, peel the husk off the garlic cloves and remove stem from the chile.
  • In the jar of a blender, place the tomatillos and their juices, chile, onion and garlic. Also add cilantro and salt. Puree to your desired texture, you may leave it chunky or puree until smooth.

20 comments on “Quick Roasted Tomatillo Salsita

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  1. Pati, this salsa is delicious. I lost my mom before she could teach me how to cook and I thought I would never learn how to make things like this salsa, thanks to you I can make wonderful meals that remind me of the food my mom used to cook at home. Thank for all the wonderful recipes you have made available for us. Eres la

  2. I use it to cook tiny chicken omelets in. And it’s SO delicioso !!!!!!! I learned it in Mexico! I watched the mother in the family I lived with and she showed me how to make so many great dishes. I even got to help make mole poblano from scratch !! And I used the metate and molcajete too Many years sgo.. I still go back to visit since 1977! San Angel area in DF and now in Michoacan near Zinepecuaro. I love your show because you film there and you are like my wonderful people there!

  3. Hi Pati,
    I was wonder if I could can this salsa. If so, is there anything it is best to add to the salsa until the day it is served?

  4. Pati
    Made this last nice. A real winner.

    Congratulations on your James Beard award. I bet you are eliated.


  5. Absolutely amazing, I love your shows, and have tried a number of recipes. Absolutely the best. I used this as a salsa and also to make chili verde.