Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa


5 lbs tomatillos (cleaned, halved, broiled in oven on high for 5-7 mins)

10 jalapeños, halved with seeds removed

1 large onion, diced small

1 bunch of cilantro

2 whole roasted red bell peppers (I used a jar but you can use fresh if preferred)

2 limes, juiced

8 cloves garlic 🧄

2-3 cans green chilies (4 Oz)

1/4 tsp smoked Chipotle seasoning (this brings a bit of heat)

1/2 tsp smoked paprika

1/2 tsp cumin

1 tsp salt

1/2 tsp garlic powder

1 Tbsp sugar

A splash of white vinegar if you are going to can the salsa


After you broiled the tomatillos let them cool, then add them to food processor in 2 batches and process on high speed. After the first batch pour into large glass bowl. With the second batch, add the halved jalapeños, garlic, cilantro, and roasted red peppers. Pour that in with the first batch in the glass bowl and mix. Add diced onions, lime juice, and seasonings. Add the splash of vinegar if you want to can.


To can:

Clean a jar and lid. Add salsa to canning jar and close with new lid. Boil water (enough that can go to the top of the jar). Add jar of salsa and boil 20 mins or until the top of the lid is no longer popped up but flat. These stay good at room temp or refrigerated for a long time.

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