• 1 1/2 pounds tomatillos (about 20), husks removed, washed well
  • 1/2 medium white onion, cut into 1/2-inch slices
  • 2 garlic cloves, unpeeled and smashed
  • 1 jalapeño
  • Salt
  • 1 small bunch of fresh cilantro, chopped


Serves: about 4 cups; vegan, gluten-free


Preheat the oven to 400°F.

Place the tomatillos, onion, garlic and jalapeño on an aluminum foil-lined baking sheet and roast for 20 minutes. Remove the stem from the jalapeño and the skin from the garlic cloves, and blend everything in a food processor until mostly smooth. Season with salt and let cold to room temperature.

When the salsa has cooled, add the cilantro and serve or refrigerate for up to 1 week.