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Recipe: How to Make Roasted Tomatillo and Peach Salsa

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What is a Tomatillo

A tomatillo is a small, round fruit that is a member of the nightshade family, which also includes tomatoes, peppers, and eggplants. It is also known as a "Mexican husk tomato," due to its appearance, it is green and has a papery husk that covers the fruit. The tomatillo is native to Mexico and Central America and it is a staple ingredient in Mexican and Central American cuisine.

Tomatillos have a tart, lemony flavor and are often used in salsa, sauces, and soups. They can be eaten raw or cooked and have a similar texture to a tomato when cooked. They are also rich in vitamins, minerals and antioxidants, such as vitamin C and vitamin A.

Tomatillos can be found fresh in the market and also canned. They can be used as a substitute for tomatoes in many recipes, they are commonly used in green salsa, green enchilada sauce, and other Mexican dishes. They are also a great addition to stews, soups and chili. They are also used in traditional dishes such as chile verde, a pork and tomatillo stew.

To prepare a tomatillo, the papery husk should be removed and the fruit washed before using. They are typically used when green and unripe, but they can also be used when they are yellow and fully ripe.

Roasted Tomatillo Peach Salsa Recipe


  • 1 pound tomatillos, husked and rinsed
  • 2 fresh peaches, peeled and diced
  • 1/2 medium white onion, roughly chopped
  • 2 cloves of garlic, peeled
  • 1-2 jalapeno peppers or serrano peppers, seeded and roughly chopped (depending on desired level of heat)
  • 1/4 cup fresh cilantro leaves
  • Salt and pepper, to taste
  • Lime juice, to taste (optional)
  • 1 teaspoon honey (optional)


  1. Preheat your broiler to high. Place the tomatillos, onion, garlic, and jalapeno peppers on a baking sheet and broil for 5-7 minutes or until the tomatillos are slightly charred.
  2. Remove the baking sheet from the oven and let the vegetables cool slightly.
  3. In a blender or food processor, combine the broiled vegetables, peaches, cilantro, salt, and pepper. Puree until smooth.
  4. Taste and adjust seasoning as needed. If desired, add lime juice and honey for a balance of flavors.
  5. Serve the salsa immediately or store in an airtight container in the refrigerator for up to 3 days.
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The addition of peaches gives the salsa a nice sweetness, which complements the tartness of the tomatillos and the heat from the peppers. Feel free to adjust the quantity of peaches to your liking, you can use less or more depending on your preference. And as always, make sure to adjust the seasoning according to your taste. Enjoy your delicious tomatillo salsa with a twist!

Ways to use the salsa

I made this most recently to top some tacos de carnitas last night, but it is perfect for enchiladas con salsa verde. It can also be used as a salsa with chips or quesadillas.

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