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+ servings

Roasted Tomatillo Salsa Verde

From the kitchen of Cookin Canuck.
Course: Appetizers
Cuisine: Latin American
Keyword: Gluten Free
Servings: 2 to 3 Cups
Calories: 156kcal


  • 2 pounds fresh tomatillos husked and rinsed
  • 3 cloves garlic papery skin left intact
  • 2 serrano peppers
  • 2/3 cup roughly chopped cilantro
  • 2 teaspoons fresh lime juice
  • 1/4 - 1/2 teaspoon kosher salt to taste


  • Preheat broiler.
  • Place tomatillos, serrano peppers and garlic cloves on a baking sheet lined with foil.
  • Place baking sheet under the broiler and cook until tomatillos are soft and starting to blacked, 7 to 8 minutes. The garlic and serrano peppers should be removed from the tray if starting to blacken too much.
  • Remove skin from garlic and cut the stems off the serrano peppers.
  • Using tongs, transfer the tomatillos, serrano peppers and garlic to the bowl of a food processor.
  • Add cilantro, lime juice and salt, and pulse to puree to a slightly chunky consistency.
  • Transfer salsa to a serving dish, let cool and serve.


Calories: 156kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 881mg | Potassium: 1280mg | Fiber: 9g | Sugar: 18g | Vitamin A: 935IU | Vitamin C: 60.1mg | Calcium: 40mg | Iron: 2.9mg