Tomatillo Salsa VerdeI’m not sure if I’ll do every Sunday Supper post in September because my mind is fully dedicated to ice cream. However, it’s a nice change to have something to eat that isn’t super cold or sweet. I could make savoury ice cream (or not) or how about some salsa? This week the theme is Tailgating and salsa is the perfect dip for a game.

Tomatillo Salsa Verde-2I got some tomatillos in my CSA box and I always think of salsa verde when I see them. I kind of winged this recipe by roasting the ingredients first which just made the salsa so darn addictive. This is a very garlicy salsa… there’s a reason why I put the roasted garlic first in the name. Feel free to adjust but honestly roasted garlic is amazing.

Tomatillo Salsa Verde-3

Roasted Garlic & Tomatillo Salsa Verde


  • 1 Pound tomatillos husked
  • 1/2 Large onion
  • 1 Bulb of garlic
  • 1 Jalapeno pepper
  • 2 Tbsp Olive oil
  • 2 Tbsp Chopped cilantro
  • 1/2 tsp Ground cumin
  • 1 1/2 tsp Salt
  • 1/2 cup water


  • Cut the larger tomatillos in half, roughly chop the onion and jalapeno, peel the garlic and add to a foil lined cookie sheet. Toss with the olive oil and roast for about 30 minutes at 425º or until some of the edges start to get brown and the tomatillos are soft.
  • When cooked, add all of the ingredients to a blender and blend until smooth. Store in the fridge.

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