Cinco de Mayo

Yesterday my office held a salsa and guacamole cook-off in celebration of Cinco de Mayo. Being the salsa lover that I am, I immediately volunteered to participate.

I’ve been increasingly into green salsas over the last few years, so this was a perfect opportunity to try one out. I turned to the king of Mexican cooking, Rick Bayless, for his Roasted Tomatillo Salsa. The salsa was spicy and fresh with a pureed consistency that I enjoyed. Obviously great with chips, this salsa would also be tasty over fish or rice and beans.

Happy Cinco de Mayo!

Roasted Tomatillo Salsa

What You Need

  • 8 ounces (3 to 4 medium) tomatillos, husked and rinsed
  • Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapenos), stemmed
  • 2 large garlic cloves, peeled
  • 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
  • 1/4 small white onion, finely chopped
  • Salt

What To Do

  1. Roast the tomatillos, chiles or jalapeno, and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side.
  2. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro, onion, and 1/4 cup water, then blend to a coarse puree. . Season with salt, usually 1/2 teaspoon.


I roasted my tomatillos on the stove, but I will try the oven next time. Also, I pureed my onion with the rest of the salsa, but the original recipe says to stir in chopped onion at the end.

© Copyright 2021 Glori Of Food