Bill Beckelman
Hikes OHV Recipes

Roasted Tomatillo Salsa

I really like the acidic flavor of tomatillo. This roasted tomatillo salsa is excellent on pork carnitas. Tomatillo are generally available at most large grocery stores in the Southwestern United States.


  • 1 pound of tomatillo, husks removed and washed
  • 1 sweet yellow onion sliced into 1/2” slices
  • 3 cloves of unpeeled garlic
  • 4 to 5 fresh serrano chiles
  • 1 bunch of washed cilantro with large stems removed
  • Canola oil spray
  • 2 teaspoons of kosher salt


  • Baking sheet
  • Tin foil
  • Gas grill or broiler
  • Tongs
  • Vitamix/blender


  • Remove the husks from the tomatillo
  • Wash the tomatillo. You will need to scrub them to get rid the the sticky sap
  • Remove the stem and then cut the tomatillo into quarters
  • Slice the onion into 1/2” slices
  • Add the tomatillo, onion, serrano, and garlic to the tin foil lined baking sheet
  • Spray with canola oil spray
  • Roast turning occasionally until well blackened. You may need to remove the garlic before the rest of the items
  • All the roasted items to cool
  • Add everything to the blender and blend to your desired salsa consistency


  • This is a great salsa to have in the fridge. You can add it to most any meat dish or to the top of eggs.