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Remove the papery husks from the tomatillos, then rinse them thoroughly under cold water to remove any sap or debris. Set aside.

Roughly chop the onion and poblano peppers. Ensure the garlic cloves are peeled.

Preheat your oven to 500°F. Line a half sheet tray with aluminum foil (shiny side up). Arrange the prepared tomatillos, chopped onion, chopped poblano peppers, and peeled garlic cloves onto the lined tray in a single layer.

Drizzle the olive oil over all the vegetables on the tray, then sprinkle generously with kosher salt. Toss everything together directly on the tray to ensure an even coating.

Place the tray in the preheated 500°F oven and roast for 10 to 15 minutes, or until the vegetables are nicely charred and softened.

Carefully remove the roasted vegetables from the oven and allow them to cool to room temperature on the tray. This will take approximately 15 minutes.

Once cooled, transfer the roasted vegetables to a food processor. Add the fresh cilantro leaves and the juice from the limes.

Pulse the mixture in the food processor until your desired chunky texture is achieved. Avoid over-blending if you prefer a chunkier salsa. Taste and adjust salt if necessary.


Remove the papery husks from the tomatillos, then rinse them thoroughly under cold water to remove any sap or debris. Set aside.

Roughly chop the onion and poblano peppers. Ensure the garlic cloves are peeled.

Preheat your oven to 500°F. Line a half sheet tray with aluminum foil (shiny side up). Arrange the prepared tomatillos, chopped onion, chopped poblano peppers, and peeled garlic cloves onto the lined tray in a single layer.

Drizzle the olive oil over all the vegetables on the tray, then sprinkle generously with kosher salt. Toss everything together directly on the tray to ensure an even coating.

Place the tray in the preheated 500°F oven and roast for 10 to 15 minutes, or until the vegetables are nicely charred and softened.

Carefully remove the roasted vegetables from the oven and allow them to cool to room temperature on the tray. This will take approximately 15 minutes.

Once cooled, transfer the roasted vegetables to a food processor. Add the fresh cilantro leaves and the juice from the limes.

Pulse the mixture in the food processor until your desired chunky texture is achieved. Avoid over-blending if you prefer a chunkier salsa. Taste and adjust salt if necessary.
