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Roasted Tomatillo Salsa

This recipe is part of the recipe for Chicken Flautas with Roasted Tomatillo Salsa


Makes about 1-1/2 cups


1-1/2 pounds tomatillos, husks removed and rinsed under warm water to remove stickiness, and patted dry
1 jalapeño pepper*
1/2 medium red onion, cut in 1/2-inch wedges
2 cloves garlic, unpeeled
3/4 cup chopped cilantro leaves, divided
1 teaspoon salt
Lime juice to taste

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Preheat broiler. Broil tomatillos, jalapeño, onion and garlic 10 minutes, turning twice, until tomatillos are softened and lightly charred. Peel garlic and remove stem of jalapeño, place in blender with tomatillos, onion, 1/2 cup of the cilantro and salt and purée. Let cool completely. Stir in lime juice and remaining 1/4 cup cilantro.

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