Simple Roasted Tomatillo Salsa

This delicious roasted tomatillo salsa comes together in just minutes and has an amazing flavor that goes well with all sorts of Mexican dishes.

5 from 11 votes

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Course: Appetizer

Cuisine: Mexican

Diet: Low Lactose

Prep Time: 8

Cook Time: 5

Total Time: 13

Servings: cups

Calories: 74kcal

Author: Michelle

Remove the husks from tomatillos and rinse. Slice in half and lay on a baking sheet covered with a silpat or parchment paper.
1 1/2 pounds tomatillos
Peel and quarter onion and add to baking sheet. Halve serrano peppers, discarding ribs and seeds. Add to baking sheet.
1 small onion, 2 serrano peppers
Broil 5 minutes, then remove serranos. Flip tomatillos and onion so the other side can char a bit. Return to the oven to broil for another three minutes.
While the items are roasting, smash garlic cloves and remove the skin.
Add chicken stock, lime juice, salt, garlic, onion, and serrano peppers to blender. Blend until smooth.
1-2 tablespoons chicken stock, 2-3 teaspoons lime juice, 1/2 teaspoon salt, 3 cloves garlic
Turn off blender and add tomatillos. Pulse until mostly blended, maybe ten bursts. Add avocado and pulse again until well mixed.
1 avocado
Serve immediately, or chill in a tightly sealed container in your fridge.
This will last two to three days in the fridge without processing in a water bath for proper canning.

Feel free to use just one serrano if you like things less spicy. Adjust the lime juice to your taste. More lime juice will also reduce the spiciness of the salsa.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.