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Roasted Tomatillo Relish

Roasted Tomatillo Relish

This recipe goes with Carrot Soup with Tomatillo Relish

Sunset JANUARY 2005

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 69%
  • Protein: 0.8g
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Carbohydrate: 3.8g
  • Fiber: 1.5g
  • Sodium: 5mg
  • Cholesterol: 0.0mg

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Roasted Tomatillo Relish Recipe