Roasted Tomatillo Salsa


  • 7-8 tomatillos
  • 1 jalapeño pepper
  • 1 clove garlic
  • 1 tomato
  • 1/4 cup onion, diced
  • 1/4 cup fresh cilantro (optional)
  • Lemon or lime juice to taste


  1. Wash hands with warm, soapy water.
  2. Preheat oven to 450°F.
  3. Remove tomatillos from husks and rinse under running water until no longer sticky.
  4. Place tomatillos on a baking sheet and bake for 15 minutes, then let cool.
  5. While the tomatillos are cooling, cut and de-seed the jalapeño.
  6. Add all ingredients to a blender and purée until chunky or dice all ingredients into tiny pieces and combine in a bowl.
  7. Chill for 1 hour to let flavors blend.

Makes 1 cup

Recipe adapted from Produce for Better Health Foundation.

Spinach Pesto


  • 1 Tablespoon minced garlic
  • ¼ cup nuts or sunflower seeds
  • ⅓ cup grated parmesan cheese
  • ½ teaspoon salt
  • 1 cup packed basil leaves
  • 2 cups packed spinach leaves
  • 1 Tablespoon lemon juice
  • ½ cup olive oil


  1. Put all ingredients into a food processor or blender and pulse until combined. Scrape down the sides of the blender once or twice to ensure everything is combined.
  2. If the pesto is too dry, add a little water or a olive oil and blend until combined. 


Makes 1½ – 2 cups

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