No more excuses for store-bought salsa! This quick roasted tomatillo salsa gives you the same smoky, charred flavor you love from dry-roasting on a comal, but with less cleanup thanks to the broiler. It’s bright, flavorful, and ready in minutes—perfect for tacos, eggs, or as a fresh dip.
½ medium white onion, quartered
8 medium tomatillos, husked and whole
2 small jalapeños, whole
2 cloves garlic, peeled
Bunch of cilantro, leaves and tender stems, roughly chopped (about ½ cup packed)
½ tsp salt, plus more to taste
Preheat your oven broiler. Arrange the onion, tomatillos, jalapeños, and garlic on a baking sheet. Sprinkle with salt.
Broil all the vegetables until charred on one side, about 6–8 minutes. Remove the pan from the oven, flip the vegetables using a spatula, return to the oven and broil the other side until browned and blistered, about 4–6 minutes, checking to avoid burning.
Remove the vegetables from the oven and transfer to a blender or molcajete.
Add the cilantro and blend or grind until smooth. Taste and adjust for salt as needed.
