Tomatillo Salsa


Black Beans, Guacamole, Corn Tortillas, and Cashew Cheese Sauce, topped with fresh Tomatillo Salsa.

  • 8 ripe tomatillos
  • 1 red bell pepper or 3 mild jalapeño peppers (or peppers of your choice)
  • 1 red onion
  • 1/2 cup of chopped cilantro
  • 3 cloves of garlic or 1 Tablespoon garlic powder
  • 1 Tablespoon fresh oregano or 1 teaspoon dried
  • 1/2 teaspoon chipotle powder or more if you like it hot
  • salt and pepper to taste (optional)


  • Preheat convection broiler to 350oF with oven rack in highest position (If you don’t have a convection broiler turn on your broiler.)
  • Slice tomatillos in half and place face down on a heavy duty broiler safe baking dish. We use a cast iron pan without sides.
  • Slice the bell pepper in quarters and place skin side up on pan (if using jalapeños, split down middle, remove seeds and place skin side up on pan.
  • Slice red onion in sixths and place on pan.
  • Peel garlic cloves and place on pan.


  • Place pan under broiler and broil with oven door closed for 20 minutes or until vegetables are charred and tomatillos are soft.


  • Put charred vegetables, cilantro and spices (if using) with pan drippings (juice) in a blender or food processor. Pulse and process until smooth.
  • Adjust seasoning with salt and pepper (optional).


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