Roasted Tomatillo and Cilantro Salsa

  • serves 13

This thick dip goes great with shrimp tacos. It can also be used as a chip dip.

Courtesy of Blendtec.

7 Ratings
Directions for: Roasted Tomatillo and Cilantro Salsa


1 ½ lb(s) tomatillos, husked and rinsed

3 clove garlic

1 medium onion, cut in eighths

4 jalapenos, cored and seeded*

1 Tbsp olive oil

2 tsp kosher salt

1 cup fresh cilantro leaves


1. Preheat oven to 375°F and put tomatillos, garlic, onion, peppers, olive oil, and salt in 9"x 13" glass baking dish. Roast until tomatillos and onions are soft, approximately 45 minutes. Allow contents of pan to cool.

2. Transfer roasted ingredients to jar, add cilantro, and secure lid. Press "Pulse" 8-10 times or until desired consistency is reached. Chill or serve at room temperature.

3. *To kick up the heat of this mild salsa, reserve some of the seeds and veins from the jalapeños to add before blending.

See more: Mexican, Side, Summer, Tomatoes

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