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+ servings

Roasted Garlic Tomatillo Salsa

Every taco worth enjoying deserves a spicy homemade salsa! And in the molcajete, even better!
Course Salsa
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1 cup


  • 6 cloves of garlic leave skins on
  • 2- 4 chile serrano
  • 2 to matillos
  • Coarse sea salt
  • Juiced of 3 key limes or 1 large lime
  • Cilantro chopped(optional)


  • Preheat a comal or griddle to medium heat for a few minutes.
  • While the comal heats up, peel and wash the tomatillos. Slice them in half, removing the core from the bottom half.
  • Place the tomatillos on the comal, skin side down. Add the garlic and serrano peppers. Dry roast the ingredients for 20-25 minutes, turning as needed. Remove the garlic after 15 minutes and set aside.
  • When all the ingredients are ready, remove the skins from garlic and add to the molcajete. Add 1/2 teaspoon of coarse sea salt. Grind down until you have a paste.
  • Next add the roughly chopped roasted serranos. Add another pinch of coarse salt. Grind down as smooth as possible..
  • Add the tomatillos next. Grind down, taking your time to really break down the skins of the tomatillos. Squeeze in fresh lime juice ans season to taste with salt(if needed).
  • At this point the salsa is ready, You can mix in some finely dice onion and chopped cilantro, if you like. Yields about 1 cup. It will only keep for a few days refrigerated.


The recipe today was prepared in a molcajete. Don't let that stop you from trying this recipe though! Transfer your roughly chopped dry roasted ingredients to the blender or processor and pulse a few times. The important thing is that you learn something new and most importantly that you enjoy the process.