Roasted tomatillo salsa (Salsa de tomate verde asado) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 154) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled roadside whole chicken with knob onions (Pollo a las brasas con cebollitas); Chorizo, potato and mushroom tacos (Tacos de chorizo con papas y hongos); Green chile chicken soft tacos (Tacos de pollo al chile poblano); Mexican scrambled egg tacos (Tacos de huevos revueltos a la Mexicana); Crusty black bean-chorizo subs (Tortas de chorizo y frijoles negros)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations and serving suggestions.

  • Soulkitchenjen on March 15, 2025

    This was very good. I used 2 serranos and it was very spicy. I felt like it needed the juice of half a lime.

  • TrishaCP on August 19, 2021

    This is a really nice salsa. I used a home-grown jalapeno that had sat on the plant for a while, so even though I doubled the rest of the recipe, this was very spicy! (But that worked out well, because then it lasted longer.)

  • cespitler on August 26, 2017

    This is my go to green salsa recipe--I typically at least double it. I include at least one tomatillo plant in my garden just for this. Along with chips it goes to work with me and is always welcomed by my team.

  • smtucker on August 22, 2017

    Love to make a large batch of this salsa when the tomatillos and garlic are in season [like now.] Freeze in containers for the long and dark winter.

  • cespitler on November 03, 2012

    The first time I made this recipe, I had purchased a basket of tomatillos at the market and only needed a few for the intended recipe. This was my way to 'use up' the remaining tomatillos. Now I buy them especially for this recipe. It's become a favorite and I usually double the amount when I make it. It's easy to adjust the heat for specific audiences.

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