Roasted Tomatillo Salsa contributed by Andy Spencer


I found this recipe online.  I switched from jalapeno to serrano peppers, hoping they would be milder – they were not.  I also cooked the tomatillos, serranos, and garlic on the grill for about 12 minutes to get a char on them.


  • 1 pound fresh tomatillos, husks removed
  • 1 head garlic cloves, separated and peeled
  • 3 fresh jalapeno peppers
  • 1 bunch fresh cilantro
  • 1/2 cup water, or as needed
  • salt and pepper to taste


  1. Preheat the oven’s broiler.  Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet.  Place under the broiler, and cook for a few minutes.  Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor.  Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally.  Set aside to cool.  Don’t remove the charred parts of the tomatillos or the peppers.  They add a really nice flavor.
  2. Place peppers and tomatillos in a blender with the garlic and cilantro.  Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste.  Refrigerate until serving.
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