Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

Salsa Verde With Roasted Tomatillo

Salsa Verde


This is a fast easy recipe for a salsa verde that is bright and flavorful.

Salsa Verde – Time 30 minutes, Yield aprrox 2 cups.


1 pound tomatillos
2 teaspooons olive oil
1/4 cup red onion, minced
2 cloves of garlic, minced
1/3 bunch of cilantro, finely chopped
1 jalapeno or 1/2 an anaheim chili, diced
juice of 1 lime
Salt, Pepper, and Cumin to taste.

Preheat oven to 450F

Remove husks from tomatillos, rinse the sticky off them, then brush the tomatillos with the olive oil, place on a sheet pan and roast for 20 minutes, turning once halfway through (you can also grill or fire roast them).

When the tomatillos are ready move them to a sauce pan and add the red onion, garlic, cilantro, chili, lime juice and garlic.   While bringing to a simmer, mash the tomatillos with your stirring spoon to break them down.  Taste, then add salt, pepper and cumin to taste.  I’m normally a big fan of cumin but I went light here, to let the other flavors shine through.

Fast. Easy. Delicious.