Roasted Tomatillo Salsa

September 5, 2017



Incredible.  Amazing.  Stupendous.  Extraordinary.  Mouth watering.  Intrigued?  I'm talking about my tomatillo salsa, it's so good you'll never want to buy the store bought stuff again.  My mother says, "it's out of this world!"



If you've been following along with my posts you've probably realized I am kind of a southwest food addict, it's no secret, I love it all.  I have a serious sweet spot for salsa though.  I don't discriminate, if it's any form of salsa, I'ma eat it!  Let's get down to business.  



Today I'm sharing with you the best salsa you may ever have.  I'm aware of the pressure I am putting on this recipe, and I accept!  It's savory, sweet, spicy, it hit's all those pleasant notes we know and love that all good salsa's have but let me remind you, this isn't just a good salsa, it's the best salsa.  Prepare to have your mind blown and you may need an extra bag of tortilla chips.



Make sure you broil all of your vegetables on a sheet pan.  That char gives this salsa a ton of flavor.  Don't feel intimidated if you think you burnt everything, you didn't.  It's pretty fail-proof, I've done all the work by creating the recipe, now all you have to do is get those ingredients and enjoy.  



This is a super simple salsa recipe, no dicing, no fuss no muss.  Pair this with some enchiladas.  I use a blender and pulse all the ingredients to get the texture I want, which is relatively smooth, just a little chunkiness.  




5 large tomatillos

1 large jalapeños

3 roma tomatoes 

1/2 large white onion, skin removed

2 tbsp cilantro, packed

1/2 lime, juiced

1/4 heaping tsp cumin

4 garlic cloves, skin removed

2 tsp salt + more to taste

pinch of fresh ground pepper



Turn oven onto broil, and bring your rack up to the top.  Remove husks from the tomatillos.  Clean and rinse your produce.  Line a sheet pan with foil, put the tomatillos, jalapeños, tomatoes and onion on the pan. Put the pan in the oven checking on it every few minutes, once one side has charred use tongs and flip everything over, give it a couple more minutes on that side.  


Remove the pan from the oven and let everything cool down.   Remove the stem and seeds of the jalapeños and discard.  Add all the vegetables to your blender (including the juice on the baking pan) with the juice of one lime, cilantro, garlic, cumin, salt and pepper.  Pulse together until it reaches a smooth consistency, you can leave it as chunky or as smooth as you like.  Refrigerate for a few hours.  Serve in a bowl alongside tortilla chips.  



1. After being in the fridge it can thicken, add a few tablespoons of water to thin it out if desired.

2. Variation in color is normal.  Depending on how big the tomatillos and tomatoes are can affect the shade.  See below same recipe but the tomatillos were really big.  Taste will be close to the same both ways so no need to panic :).  






















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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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