Roasted Green Salsa with Tomatillos

Valerie Rice


  • 20  wild tomatillos or 10 cultivated ones*
  • jalapeños
  • cloves garlic
  • 1 Teaspoon  salt
  • 1 Tablespoon  chopped cilantro leaves

Green salsa can be made any number of ways, but I think my roasted version is the best. It’s a great condiment for Mexican food of all types and a fantastic option on grilled fish, shrimp, or octopus; it also complements roasted chicken deliciously.


Roast your tomatillos and jalapeños in a dry cast-iron skillet over medium-high heat until they're blistered and charred. In a mortar or pestle, molcajete, or food processor, combine the garlic and the salt. Remove the stems from the roasted tomatillos and peppers and add to the the garlic and salt. Next add the cilantro and purée until smooth. 


* Wild tomatillos are smaller than cultivated ones, about the size of cherry tomatoes. 


Calories per serving:

30 calories

Dietary restrictions:

Balanced Low Fat Abs, Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 1g 1%
  • Carbs 6g 2%
  • Saturated 0g 1%
  • Fiber 2g 7%
  • Sugars 4g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 1g 2%
  • Sodium 292mg 12%
  • Calcium 8mg 1%
  • Magnesium 18mg 5%
  • Potassium 246mg 7%
  • Iron 1mg 3%
  • Zinc 0mg 1%
  • Phosphorus 36mg 5%
  • Vitamin A 9µg 1%
  • Vitamin C 17mg 28%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 2%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 8µg 2%
  • Vitamin E 1mg 3%
  • Vitamin K 11µg 13%
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