Tomatillo Salsa Verde

August 06, 2020

Roasted salsa verde is traditionally made with a mortar and pestle called a molcajete. The lava stone is said to impart a flavor that you can’t get from using a food processor or blender. We tried our best to replicate the flavors by roasting the ingredients in this salsa verde, which in turn brings out their smoky-sweet flavors. Feel free to play around with the quantities or mellow out the heat by adding in a ripe avocado. We love serving this alongside some homemade tacos and tortilla chips. 

½ pound tomatillos
2 jalapeno or serrano peppers
½ red onion, sliced in half lengthwise
2 cloves garlic, skin on
¼ cup cilantro, roughly chopped
Lime juice


  1. Preheat oven to 400 degrees.
  2. Heat a cast iron pan over high flam and add all the ingredients except cilantro to give it a nice char, flipping once to the other side.
  3. Cover the pan with foil and roast it in the oven for 20 minutes. 
  4. Uncover the pan (watching out for the steam). The vegetables should be tender and sitting in a liquidy broth.
  5. Add them to a food processor or blender and combine until smooth.
  6. Mix in cilantro and lime juice if needed. Season with salt as needed.

Recipe by Local Roots team member Phoebe Tran

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