Roasted Tomatillo Salsa


One of my favourite times of the year is a trip to the garden centre. We love to experiment in the garden and try produce we’re not too familiar with. It encourages us to try new foods – This year tomatillos made the list. As newfound lovers of tomatillo salsa, it only made sense to give the tomatillo plant a try!

Planted over May long weekend, the small green lanterns only started appearing in July. At first, the lanterns are empty. But as the seasons change, the tomatillos start growing inside! They are ready to pick when they fully fill their husks, which only happened for us in September and October. See the difference between a ripe (left) and unripe tomatillo (right):


As tomatillos are quite tangy, roasting them with other aromatics like red onions and garlic can help release their flavour and cut on the acidity. If you like a bit of heat, add a jalapeno! We grew them in our garden this year so it only made sense to add them to the mix. Here’s the before picture:


Here’s the after. It didn’t take long for wonderful aromas of roasted vegetables to fill the kitchen air. The tomatillos also released wonderful juices which should be kept to add some liquid to the salsa.


Once roasted and slightly cooled, a simple blend in the food processor with fresh ingredients like cilantro and lime juice will help take it to the next level. A dash of maple syrup was needed to help cut the sourness. This salsa pairs wonderfully with tortilla chips, taquitos, enchiladas, tacos, and quesadillas!

Roasted Tomatillo Salsa

  • Servings: 6
  • Difficulty: easy
  • Print



  • 6 tomatillos, husks removed, cut in quarters
  • 1 medium red onion, sliced
  • 2 garlic cloves, chopped
  • 1 small jalapeno, chopped
  • 2 Tbsp (30ml) extra-virgin olive oil
  • 1/2 cup (125ml)cilantro, chopped
  • 1/2 lime, squeezed
  • 2 Tbsp (30ml) water
  • 1 tsp (5ml) maple syrup
  • Salt and pepper, to taste


  1. Preheat oven to 425°F
  2. Add tomatillos, red onion, garlic, jalapeno to pan lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in oven for 30 mins or until tomatillos start breaking down.
  3. Cool for 5 minutes and transfer to food processor. Add cilantro, lime, water, maple syrup and blend for 30 seconds.
  4. Serve with tortillas chips, taquitos, tacos, quesadillas or enchiladas.

Nutrition Analysis:

Per serving: 70kcal, 6g carbohydrates, 5g fat, 1g protein, 1.5g fiber, 30 mg sodium, 3g sugar

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