Quick Roasted Tomatillo Salsita

Name: Quick Roasted Tomatillo Salsita
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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)

Salsita Asada de Tomatillo

Recipe Yield

2 cups

Cooking time

20 minutes

Rate this recipe

4.13 from 8 votes

Ingredients

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.

Comments

38comments inQuick Roasted Tomatillo Salsita

M. FOX

Oct 21

Made this with purple tomatillos from a friend’s garden. Incredible rich dark berry color, slightly sweeter. Soooo good and beautiful, unexpected presentation.

1. Pati Jinich
  
  Oct 29
  
  OMG, I can just imagine the beautiful color, yum!
  
Sandy Meneses

Aug 30

Patti can you preserve the salsa or do you have another recipe for tomatillos salsa preserved.
I live in Ontario Canada and I grew tomatillos for the first time. I have lots and I would like to make salsa for the winter.
Thank you

1. Pati Jinich
  
  Sep 05
  
  Yes Sandy, you can actually can this salsa or even freeze it. And if you want more recipes with tomatillos, follow this link and you will find yummy stews and jams! http://patijinich.com/?s=tomatillos
  
Anonymous

May 15

I love your show and all the tasty food ideas you share with us. I love that you include your family. The love and how proud you are of them is evident. Tku lady… you are the best.

1. Pati Jinich
  
  May 19
  
  Thanks to you for this sweet message 🙂
  
Ken

May 02

I have wanted to try this salsa verde since I was served some from a food truck! I really enjoy your show. Keep up the good work!

1. Pati Jinich
  
  May 15
  
  Thanks so much Ken, enjoy the salsa!
  
2. Barry
  
  Jan 13
  
  I started making this salsa several years ago when I started growing tomatillos. I always tossed everything with a little olive oil and roasted everything on a sheet pan at 425. I also add a little lime juice at the end when blending the ingredients. Any thoughts on adding lime juice? Roasting versus broiling?
  
  1. Pati Jinich
    
    Jan 29
    
    Roasting always adds an extra layer of flavor, so yum! And go for the lime squeeze, que rico!
    
Carolyn

Apr 04

Love this recipe as it’s so easy and all my family loves it. Thank you

1. Pati Jinich
  
  Apr 04
  
  So glad you guys enjoy this salsa Carolyn, hugs to all!
  
John

Dec 08

Simply fantastic

1. Pati Jinich
  
  Dec 28
  
  Gracias 😉
  
Sandra Kay

Aug 20

How perfect you include a handful of lovely recipes using tomatillos. A generous MN gardener just gifted me 3/4 of a 5-gallon bucket full. Will be making your two salsa verde recipes, the pork enchiladas, and the yummy chilaquiles. Thank you for the recipes. Always enjoy your recipes and your shows. Be well.

1. Pati Jinich
  
  Sep 12
  
  How lucky you got all those tomatillos Sandra! I hope these recipes help you enjoy them, thanks!
  
Christine W

Apr 23

I just made this. It’s so yummy! I was also given your cookbook for my birthday and have a few recipes I’ll be trying soon.

Thanks!

1. Pati Jinich
  
  Apr 25
  
  Yay, Happy Birthday Christine! Enjoy cooking out of the book 😉
  
B.L

Apr 13

Thanks pati your salsa is very good and using it again..

1. Pati Jinich
  
  Apr 16
  
  Thanks for trying it!
  
Luz

Jan 08

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

1. Pati Jinich
  
  Jan 09
  
  Oh thank you so much for this lovely message, Luz. Sending you a big hug.
  
Gail

Jul 30

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!

1. Pati Jinich
  
  Aug 01
  
  Aw thank you so much, Gail! 💕
  
Mary

Sep 02

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?

1. Pati
  
  Sep 10
  
  Yes…just follow your normal canning process. And it is good to go…no need to anything to it when you serve it, Mary.
  
jratliff3@satx.rr.com

May 26

trying to find today’s recipes for your daddy crispy chicken and your corn salad.

1. Pati
  
  May 28
  
  Here you go: http://patijinich.com/pati_2020/recipe/oaxacan-chicken-with-oregano-and-garlic/ http://patijinich.com/pati_2020/recipe/grilled-corn-salad/
  
Mark LeBahn

May 24

Pati
Made this last nice. A real winner.

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

Mark

1. Pati
  
  May 25
  
  Oh I’m so glad you enjoyed the salsa, Mark! And I’m beyond elated 🙂
  
Cathy

Feb 20

How long will the salsita keep in the fridge, and can it be frozen?

Thank you.

1. Pati
  
  Feb 22
  
  It will stay good in the fridge for like 5 days. I don’t recommend freezing it.
  
David McDaniel

Feb 18

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.

1. Pati
  
  Feb 19
  
  Thank YOU David!
  
Joanne

Nov 05

Can you tell me the best use for this salsa? Chips? As a base gravy for hot dishes? Thanks.

1. Pati
  
  Nov 08
  
  Enchiladas, sopes, and so much more…
  
Francine Paston

Oct 15

Hi Pati. I love your shows. Would this to tomatillo Salsita be good to use as an enchilada sauce?

1. Pati
  
  Oct 31
  
  YES! It would be great.

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