Tomatillo Salsa

Tomatillo Salsa

From Diane Eblin of The WHOLE Gang


  • 1-2 dozen fresh tomatillos, huskedGluten-free tomatillo salsa
  • 1 onion quartered
  • 1 poblano pepper, seeded and cut into quarters
  • 1-2 jalapeno peppers, seeded and cut into quarters
  • 1-3 cloves of garlic, skin off
  • Full handful fresh cilantro
  • 1-2 tsp ground cumin
  • Celtic sea salt and pepper to taste
  • Olive oil


1. Pre-heat oven to 400 degrees.

2. Clean and prep the peppers, onion, garlic and tomatillos. Toss in oil and spread out on the baking sheet. Bake for 30-40 minutes until browned. Remove and let cool for 15 minutes.

3. Put all the roasted foods into food processor with cilantro, seasonings and a little oil (1 tsp) and puree.

4. Add in cumin, salt and pepper. Taste and adjust seasonings if needed.

Creamy Tomatillo Salsa

Start with the Tomatillo Salsa recipe and add 1-3 avocados into the processor.

More gluten-free Super Bowl recipes:

<< Back to Recipes