Roasted Tomatillo Salsa


by: Basilico

Serve with chips or as a great sauce for fish, chicken, or shrimp.


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serves: 1

1 small yellow onion, cut crosswise into 1/2-inch slices

Extra virgin olive oil

8 medium tomatillos (about 1/2 pound) husked and rinsed

1 medium poblano chile pepper

1/4 cup lightly packed fresh cilantro leaves and tender stems

1 medium garlic clove, crushed

1/2 teaspoon dark brown sugar

1/2 teaspoon kosher salt

Nutrition Facts
Roasted Tomatillo Salsa

Servings Per Recipe: 1

Amount per Serving

Calories: 625

  • Total Fat: 18.7 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1212.7 mg
  • Total Carbs: 116.3 g
  •     Dietary Fiber: 36 g
  •     Sugars: 76.8 g
  • Protein: 18.5 g

how is this calculated?

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1.  Lightly brush or spray the onion slices on both sides with oil. Grill the onions, tomatillos, and chile over Direct High heat until lightly charred all over, 6 to 8 minutes, turning once or twice.

2.  Transfer the onions and tomatillos to a blender or food processor and place the chile on a work surface. When the

3.  Chile is cool enough to handle, remove and discard the skin, stem, and seeds.

4.  Add the chile to the onions and tomatillos, along with the remaining ingredients. Process until fairly smooth. Taste and adjust the seasonings if necessary.

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