• Prep 10 mins
  • Total 55 mins
  • Easy
  • Serves 0

TIP: Transfer salsa to an air-tight container and store in the refrigerator for 5 to 7 days.

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Step-by-step instruction without your screen going to sleep

  • 10 tomatillos, peeled, cut in quarters
  • 1 white onion, peeled, roughly chopped
  • 2 jalapeño peppers, ends trimmed, halved, deseeded
  • 3 cloves garlic, peeled
  • 3 tablespoons canola oil
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 1 cup cilantro
  • Juice of 1 lime


  • Baking Sheet
  • Aluminum Foil
  • Large Bowl
  • Step 1

    Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.

  • Step 2

    In a large bowl, toss the tomatillos, onion, jalapeños, garlic, oil, salt, and pepper until the vegetables are evenly coated. Transfer the tomatillo mixture to the prepared baking sheet in a single
    layer, then place in the oven to roast for 45 minutes.

  • Step 3

    When cooking is complete, remove the vegetables from the oven and allow to cool to room temperature. Transfer the roasted vegetables to a medium pot, then add the remaining ingredients.

  • Step 4

    Assemble the immersion blender attachment on the power base. Submerge the blender head in the mixture.

  • Step 5

    Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.

  • Step 6

    Serve with tortilla chips or use as a sauce for tacos.