ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Tomatillo Relish

Yield Makes 2 cups (serving size: 1/4 cup)


  • 1 pound tomatillos
  • 1 fresh green jalapeño chile
  • 2 cups lightly packed fresh cilantro
  • 1 cup lightly packed parsley
  • 2 tablespoons olive oil

Nutrition Information

  • calories 51
  • caloriesfromfat 69 %
  • protein 0.8 g
  • fat 3.9 g
  • satfat 0.5 g
  • carbohydrate 3.8 g
  • fiber 1.5 g
  • sodium 5 mg
  • cholesterol 0.0 mg

How to Make It

  1. Pull off husks from tomatillos and rinse tomatillos well. Place in a 10- by 15-inch baking pan and bake in a 400° oven until slightly browned and soft when pressed, 25 to 30 minutes. Meanwhile, rinse, stem, seed, and chop the green jalapeño chile; rinse cilantro and parsley. Transfer tomatillos to a blender or food processor and add chile, cilantro, parsley, and olive oil. Pulse until mixture is coarsely chopped and slightly chunky.