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Salsa Verde With Fresh Tomatillos

This is not a raw salsa. We’re going to roast these vegetables off and get them a little carmelized.

Tomatillos are also called husked tomatoes.

We picked some tomatillos straight from the garden for this recipe. I think they look like little Japanese lanterns. We’ve got several different varieties. Some of them blush purple when they’re really ripe, and those are super sweet.

This is not a raw salsa. We’re going to roast these vegetables off and get them a little caramelized. That’s also going evaporate some of the moisture in the onions and tomatillos, which will make the sauce a little bit thicker and give it great flavor.

Salsa Verde With Fresh Tomatillos


  • 15-20 tomatillos, sliced
  • 1 white onion, chopped
  • 1 chile pepper, chopped (keep the seeds for extra heat!)
  • 4-5 cloves garlic
  • lemon zest
  • 2 tablespoons olive oil
  • 1 cup basil
  • salt and pepper to taste

Cooking Directions

  1. Mix the chopped vegetables with lemon zest and olive oil.
  2. Roast the vegetables in an over-proof pan under a broiler. The vegetables will cook down and become carmelized.
  3. After broiling the vegetables, add the basil and an additional clove of garlic (chopped). Pulse the mixture in a food processor.
  4. Add raw vegetables after processing as you like, such as red onions or additional tomatillos. Feel free to add whatever flavors you especially enjoy.
  5. Choose a chile pepper that will provide the heat and flavor you’re looking for (serrano, jalapeño, habanero, etc). Add remaining ingredients and pulse in food processor until desired consistency is reached. Add salt and pepper to taste.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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