Recipe sourced from

Yields about 2 cups


  • 2 Roma tomatoes
  • 4 – 5 tomatillos
  • 1/3 small onion
  • 1 garlic clove
  • 1 – 2 jalapenos (or serranos)
  • 10 – 12 sprigs cilantro
  • Pinch of salt
  • Squeeze of lime


Husk the tomatillos and then rinse both the tomatoes and tomatillos.  The author recommends removing the stems from both, knowing that any juices leftover in the roasting pan will go into the blender.

Roast the tomatoes and tomatillos in a 400°F oven for 20-25 minutes. (Here’s why roasting tomatillos is better than boiling them.)

Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10 – 12 sprigs rinsed cilantro. Combine well (author usually leaves it a bit chunky.)

Take a taste for seasoning.  Add up to another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.

Serve immediately or chill in the fridge for a bit before serving.  Store leftovers in an airtight container in the fridge where they will keep for a few days.