This recipe is great for dipping with chips but pairs well as a sauce for chicken or pork tacos. When buying tomatillos, look for ones that have a relatively tight-fitting husk that covers almost the whole fruit. (A little peaking out at the bottom is okay.)

Makes 2 cups


  • 4 tomatillos, husks removed and halved
  • 1 white onion, peeled and cut into quarters
  • 1 to 2 serrano peppers, stemmed and halved lengthwise
  • 2 garlic cloves
  • ½ cup cilantro leaves
  • ½ teaspoon ground cumin
  • Juice from half a lime
  • Salt to taste
  • Cooking oil


  • Preheat the Wonder Oven on Roast to 425℉. Place tomatillos, onion, and peppers on the bake pan. Drizzle and toss with oil, then season with salt. Roast until slightly charred (about 20 to25 minutes).
  • Remove the Bake Pan from the oven. Set aside to let tomatillos, onion, and peppers cool to room temperature.
  • Once at room temperature, add tomatillos, onion, and peppers to the 750mL vessel, along with any juices in the Bake Pan. Add in the garlic, cilantro, and cumin.
  • Attach the blender blade to the 750mL vessel, then place on the blender base and blend until smooth.
  • Remove the 750mL vessel from the blender and remove the blades. Squeeze in lime juice and stir in salt. Adjust seasoning with more salt and lime juice as needed. 

Tip: As you adjust the seasoning, use your favorite tortilla chips to taste. There is a different amount of salt on the chips depending on your brand, so this will impact how much you season the salsa.

Made with Splendor Blender™

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