Roasted Tomatillo Salsa

Makes about 4 cups


  • 6 tomatillos, husked and rinsed

  • 1 or 2 serrano peppers, stemmed

  • 2 garlic cloves, peeled

  • 6 sprigs fresh cilantro (thick stems removed), roughly chopped

  • ¼ cup water

  • ½ teaspoon cumin

  • Pinch smoked paprika

  • Pinch cayenne pepper

  • 1 small white onion, finely chopped

  • ½ teaspoon salt


On a rimmed baking sheet positioned 4 inches below a very hot broiler, roast the tomatillos, pepper(s), and garlic cloves until blotchy black and softening, about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the juice the tomatillos have exuded during roasting. Add the cilantro and water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, cumin, paprika, and cayenne pepper. Let rest for 10 to 15 minutes before serving.

Recipe Created by Johnny Loua, Chef, Seattle, Washington