File this under tailgate food, because our choose-your-heat-level salsa is going to go faster than a wide receiver. Roasting the tomatillos mellows their acidity and adds a subtle sweetness.

Headshot of Adam wearing a blue button up shirt on a white background
Adam Dolge
EatingWell Magazine, September 2021


Credit: Nico Schinco

Recipe Summary test

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

  • Rinse tomatillos under warm water and pat dry. Place the tomatillos, jalapeño(s) to taste and garlic on the prepared pan. Broil, flipping everything halfway through, until well charred, 8 to 10 minutes. Let cool for 5 minutes. Remove seeds from the jalapeño(s), if desired. Peel the garlic.

  • Transfer the vegetables to a food processor. Add cilantro, lime juice and salt. Pulse until the salsa is blended, but still has a chunky texture. Stir in onion before serving.

To make ahead

Refrigerate for up to 1 week.

Nutrition Facts

28 calories; fat 1g; sodium 131mg; carbohydrates 5g; dietary fiber 2g; protein 1g; sugars 3g; niacin equivalents 1mg; vitamin a iu 134IU; potassium 219mg.