PS: Roasted Tomatillo Salsa and Chips

Chef: Andrea Seppinni
Makes: Approx. 3 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes



  • 1 1/4 lb. tomatillos (approx., 10-12 medium), papery husks removed, green fruit rinsed of sticky coating and stem cut out
  • 1-2 medium jalapeno peppers
  • 2-3 cloves garlic, peeled and rough chopped
  • 1 bunch fresh cilantro, rough chopped, separating 1/3 aside
  • 1 ripe avocado, diced
  • 1 c chopped red onion, divided in half
  • Sea salt, to taste, optional
  • Freshly ground black pepper


  1. Preheat your oven to 475°F.
  2. Roast for 10 minutes; turn the tomatillos and jalapeno/s onto their other sides with tongs. Roast for 10 minutes longer, until golden, some brown spots develop and the juices run out.
  3. Remove the sheet pan from the oven, and let the tomatillos and jalapenos cool slightly.
  4. While wearing rubber gloves, peel off and discard the outer skin off the jalapeno/s; cut the stem/s off with a paring knife and split the pepper/s open. Scrape the seeds and ribs out and discard. If you like you salsa a little hotter, include a few of the seeds, leave the ribs in, or both since this is where most of the fire lives.
  5. Place the tomatillos, jalapeno/s, garlic, 1/2 cup onions, 1/3 of the cilantro and the avocado into the carafe of a blender or the bowl of a food processor and blend or pulse just until the ingredients are well integrated.
  6. Taste and add salt, optional, pepper, remaining onion and cilantro and water to thin, if necessary. Pulse a few times just until the onion and cilantro are mixed through, but chunky and still visible.
  7. Adjust seasoning and add more water if necessary; stir through with a wooden spoon.
  8. Transfer to a storage container, and chill for at least an hour to allow the flavors to blend.


  1. Total time does not include chilling.
  2.  Serve with baked tortilla chips and crudité. 
  3. This salsa is also great drizzled over enchiladas, burritos and as a salad dressing!

Andrea Seppinni