Roasted Tomatillo Radish Salsa
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Salsa verde with tomatillos and French breakfast radishes for a tangy, spicy kick. Roasted to bring out the great flavors. From
Recipe type: Side
Cuisine: Mexican
Serves: 1 cup
  • 8 tomatillos, divided
  • 3 radishes (I prefer French breakfast radishes)
  • 1 serrano pepper, seeded and diced
  • ½ jalapeno, seeded and diced
  • 1 garlic clove, minced
  • ¼ cup white onion, diced
  • ¼ cup cilantro, roughly chopped
  1. Remove the husks of the tomatillos. Rinse to remove the sticky outer layer.
  2. Quarter half of the tomatillos and cut all of the radishes in half lengthwise.
  3. Under a low broiler in the oven, roast until tomatillos are blistered and somewhat blackened.
  4. Alternatively, you can choose to not roast the radishes to keep a more colorful finished product.
  5. Allow to cool.
  6. Place the roasted tomatillos and radishes, along with the raw remaining tomatillos into a food processor.
  7. Add the remaining ingredients and pulse until desired consistency.
  8. Enjoy with chips or tacos.
  9. Find more on
Recipe by Southern FATTY at