Roasted Tomatillo Salsa

Chosen Team

This roasted salsa is everything. It’s got Fresno chilies, jalapeño and serrano peppers, and tomatillos. Unlike fresh salsa recipes, it's warm and smoky flavor from charring the veggies under the broiler. When they’re done, simply blend and enjoy with chips, tacos, burritos, quesadillas… You get the idea.

Let’s Talk History

The Aztecs of Central Mexico domesticated wild tomatillos at least 2,800 years ago. A member of the nightshade family (like its cousin the red tomato), the tomatillo is high in carbohydrates and vitamins. It’s no surprise that this tangy little crop is still a staple in many southwestern communities to this day.

Roasting tomatillos tempers their raw acidity, revealing a mild sweetness that’s necessary to balance the smoky flavor that results from blackening the skin. Though you might whip up this recipe in the comfort of your kitchen, it’s not hard to imagine yourself around a blazing pine-fed fire with the ancient Aztecs, while they cook sun-ripened tomatillos in handmade clay pots.

Roasted Tomatillo Salsa

Time: 15 min 
Makes: 2 cups
  • 2 Fresno chiles
  • 2 jalapeño peppers
  • 1 serrano pepper
  • 1/2 red onion
  • 3 garlic cloves
  • 4 cups small tomatillos, washed and husked
  • Chosen Foods Avocado Oil Spray
  • 1 tsp salt
  1. Pre-heat your broiler while you prepare the vegetables.
  2. To break down the chiles and peppers, discard the tops and split them down the middle. (Note: All peppers can be substituted for peppers with the amount of heat you feel most comfortable with.)
  3. Cut the onion into thick slices and peel the garlic cloves.
  4. On a clean roasting pan, spray avocado oil, add the prepared vegetables to the pan, and sprinkle them with salt evenly.
  5. Broil for 5 minutes, then toss and flip the peppers and tomatillos. They should be blistering and charred. Broil for another 5-7 minutes, then remove from the oven. Allow the vegetables to continue cooking on the hot tray as they release their juices for about 10 minutes.
  6. Use a spatula to add all the vegetables to a blender. Blend on low for 3-4 minutes to get a chunky salsa, or increase the speed for a smoother consistency.
  7. Taste and adjust salt if needed. Enjoy with corn chips!