Roasted Tomatillo & Cilantro Salsa Recipe

roasted tomatillo and cilantro salsa recipe
This thick dip goes great with shrimp tacos. It can also be used as a chip dip.


Total time:  10 S

Servings:  13

Calories:  30


  • 1 1/2 lbs. tomatillos husked and rinsed
  • 3 cloves garlic
  • 1 medium onion cut in eighths
  • 1 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 cup fresh cilantro leaves
  • 4 jalapeños cored and seeded*

Nutritional Information

  • Serving Size:
  • Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Carbohydrates: 5g
  • Fiber: 1g
  • Sugar: 3g
  • Protein: 1g


  1. Preheat oven to 375°F and put tomatillos, garlic, onion, peppers, olive oil, and salt in 9"x 13" glass baking dish.
  2. Roast until tomatillos and onions are soft, approximately 45 minutes. Allow contents of pan to cool.
  3. Transfer roasted ingredients to jar, add cilantro, and secure lid. Press "Pulse" 8-10 times or until desired consistency is reached.
  4. Chill or serve at room temperature.

Note: To kick up the heat of this mild salsa, reserve some of the seeds and veins from the jalapeños to add before blending.



For Enchilada Verde Sauce, use the WildSide+ jar and follow instructions as above. Before pressing "Pulse" to blend ingredients, add 2 cups chicken broth and ½ cup low-fat sour cream to the roasted salsa ingredients and secure lid. Select "Sauces."


  • Tracy Hadfield

    Mine salsa turned out awesome!!!! Great recipe! I left out cilantro, I hate the stuff!

  • dal

    the word jalapeños and the size of pepper needs to be add to the recipe( in the list of Ingredients next to cored and seeded )

  • Deb

    Yum! I used a mix of fresh and frozen tomatillos. Worked fine. I also drained the liquid out of the pan so I’d have thick salsa. Turned out yummy!

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