A twist on the typical tomatillo salsa, the green olives lend a salty sourness to the tomatillo. 
Makes half a cup. 

Recipe by: Foodie Crush
Serves: half a cup
Prep Time: Quick & Easy


1/2 lb tomatillos (husked)

2 cloves of garlic

0.5-1 jalapeno peppers * substitute half a serrano pepper for the jalapeno peppers if you like more heat

1/2 tablespoon extra virgin olive oil

1/3 cup green olives

1/3 cup cilantro

1/2 limes (juiced)

1/2 teaspoon sugar

1 pinch fine grey sea salt

3 tablespoons water

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1. Heat oven to 475 degrees. Spread tomatillos, garlic cloves and jalapeno on baking sheet and coat evenly with oil. Roast for 15 minutes or until tomatillos are browned and blistered. 

2. Remove from oven and place in a food processor or blender with olives, cilantro, lime and sugar. Pulse 5-7 times. Add water and pulse another 4-5 times to mix. 

3. Place in bowl and serve with chips or as a topping on eggs, chicken or meat.