top of page
  • Writer's pictureChloë's Kitchen

Roasted Tomatillo Salsa

Missed Taco Tuesday yesterday because I was getting my first chemo sesh. 1/6 done and in the books! 💪🏻But realized today that I have never posted my tomatillo salsa recipe and it’s so easy and so flavorful to make that I wanted to share it with you all as it’s a client fave!

In England you can’t buy ingredients like tomatillos easily. And Mexican food unfortunately, just isn’t something we do well. So when I moved to California in 2010 I made it my mission to master it! And this salsa is a go to classic I make every week to keep in the fridge to eat as a snack or pop on top of some fish tacos. Clients always request it too. It’s just the right amount of spice and tangy kick to it while having a great depth of flavor from the roasted tomatillos, onions and garlic. And still so fresh and healthy!

My other classic salsa is already up on my blog

if you give it a search, it’s more like a blended pico de Gallo. And equally as delicious!

You will need:

. 1lb Fresh tomatillos

. 1/2 A sweet Vidalia onion

. 1 Fresh jalapeño

. 2 cloves garlic

. Juice of 1/2 a lime

. Generous handful of cilantro

. Drizzle of olive oil

. Maldon flakey sea salt to taste

. Black pepper

Preheat the oven to 425 F

Peel your tomatillos of the outer dry skin, wash and dry with a paper towel.

Place them on a baking sheet whole.

Slice your onion in to chunks and lay flat along with the garlic.

Drizzle with olive oil and sprinkle with salt and pepper.

Roast your tomatillos for 15-20 minutes until golden brown.

Next, chop the jalapeño and keep the seeds in if you like it spicy.

Wash a handful of cilantro and place in to a food processor with the cooked tomatillos and ingredients along with the jalapeño. Squeeze in your lime juice.

Blitz until smooth.

Let it cool in the fridge for 2 hours or over night and enjoy with some tortilla chips or on shrimp tacos with plenty of guacamole!



bottom of page