Appetizers and Snacks

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa from A Thousand Crumbs

I have a mild addiction to tomatillo green salsa.  It is not a garnish, it is a main ingredient, and I am not above eating it out of the container.  I glanced at the label of my favorite roasted tomatillo salsa from Trader Joes thinking my tangy delicious salsa couldn’t possibly have anything “offensive” in it.  But sure enough, hidden in tiny letters buried in the ingredients list is added sugar.  They actually try to make it sound better by calling it agave…but sugar is sugar.  Why on earth is there added sugar in salsa?  Even more frustrating, it has 0 grams of sugar per serving, so a quick glance at the label you would think you’re safe.  But no.  Cue the feeling of impending doom.

My mom actually told me about this recipe months ago, but when I made it for the first time (also months ago), it turned out terribly.  And I mean, really really terribly.  The flavor was all wrong, and the texture was akin to a slushy or snow cone, but chunky and watery.  Clearly I did something wrong.  But back then I didn’t care, went back to my favorite TJ’s one, and forgot all about it.

When I was planning my trip to Arizona for my grandmother’s birthday, I told my mom I wanted to make this salsa with her and figure out where I went so drastically wrong.

So here we are.  A ridiculously easy, seriously tasty tomatillo salsa with zero added sugar. Store bought salsa will never be the same again!

Now, INDULGE!  Substitute for dressing on your favorite taco salad.  Eat with scrambled eggs for a tasty twist on breakfast.  Use it as a marinade for chicken.  And of course, there is nothing wrong with snacking on it with your favorite tortilla chips (unless you’re following the Candida Plan, and then you have to wait until week 13 to eat tortilla chips!)

Roasted Tomatillo Salsa

Print Recipe
Serves: One Pint Cooking Time: 40 Minutes


  • 1 lb. Tomatillos
  • 1 Anaheim Chili (left whole)
  • 1 Jalapeno Chili, cut lengthwise, seeds and pith removed
  • 1/2 White onion, cut in two quarters
  • 3-4 Garlic cloves, leave papery skins on
  • 1/2 Bunch of cilantro, tops only, chopped
  • 1 Lime, juiced
  • 1/4 Tsp. Ground cumin
  • 1 Tsp. Salt
  • 1/2 Tsp. Pepper



Preheat oven to 425 degrees and line a large baking sheet with heavy duty aluminum foil.


Peel papery husks off tomatillos and wash thoroughly to remove sticky residue. An easy way to do this is to put the husked tomatillos in boiling water for about 90 seconds and then plunge them into ice water to stop the cooking.


Place tomatillos, Anaheim chili, Jalapeño (cut side down) and garlic cloves on the prepared baking sheet. Spray everything with cooking spray or coat well with olive oil.


Roast everything in the oven for about 20 minutes. The idea is to roast and not burn. Coating everything well in oil helps to prevent that. You may have to turn the Anaheim chili once.


Remove from the oven and let cool.


Stem, peel the skin off, and remove the seeds of the Anaheim chili.


Toss the cooled vegetables, cilantro, lime juice, cumin, salt, and pepper into a food processor (preferred) or blender and process to your liking. Don't over process! The tomatillo seeds should still be whole and visible.


Adjust the lime juice, salt and pepper to taste.

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  • Reply
    July 10, 2016 at 9:36 am

    I’m so disappointed in our sugar addicted society! Thanks for this awesome recipe Amanda! And great pix too!

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