Tomatillo Salsa

This is my mom’s recipe for Roasted Tomatillo Salsa. Que delicioso! I think it’s great and I think you should try it. When you do, you’re going to want a lot of food ready to eat it with. Made from roasted tomatillos, chili peppers, onions and cilantro, this salsa is tart and tangy and tastes great on all kinds of food. Plus, my mom adds a special secret ingredient that really sets it over the edge. I’d tell you what it is, but then I’d have to … make you make some for me. What’s that? You’ll make some for me? Alright, then! It’s honey and it’s the perfect match for this salsa because it adds a surprising hint of sweetness and cuts the acidity nicely.Here’s what you need.

And here’s how it’s done. First, roast the tomatillos, onions, garlic and peppers in a cast iron pan until they are slightly blackened.

Like this.

And the tomatillos are nice and soft. Like this.

Then, cut off all the bits you don’t want in your salsa (i.e. stems and skins) and stick everything in a food processor with the cilantro and pulse until smooth. Add honey and seasoning to taste.

That’s it! Now eat it. Oh, and here’s a serving suggestion. A strong suggestion. An order. This salsa is unbelievable on carnitas. Try it.


  • 8 tomatillos
  • 1 onion cut into eight pieces
  • 2 green chili peppers
  • 5 cloves of garlic, skin on
  • 1 bunch of cilantro, stems removed
  • About 2 -3 tsp. honey, but feel free to go with your gut
  • Salt & pepper


  1. Remove the papery skins from the tomatillos, rinse and dry them
  2. Roast tomatillos, onion, garlic and peppers in a cast iron pan until slightly blackened and tomatillos are soft
  3. Remove stems and skins and pulse in food processor with cilantro until smooth
  4. Add honey and season to taste



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