Roasted Tomatillo Salsa (Salsa Verde)

Why You’ll Love Roasted Tomatillo Salsa (Salsa Verde) Recipe

• Robust, smoky flavor that elevates tacos, burritos, and chips

• Made with simple, fresh ingredients

• Quick to prepare and perfect for parties or weeknight meals

• Great for dipping or as a condiment

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tomatillos, husks removed
Yellow onion
Jalapeño pepper, halved and seeded as desired
Garlic cloves, peeled
Extra virgin olive oil
Fresh cilantro
Fresh lime juice
Sea salt

Directions

1. Preheat your oven to 375°F (190°C).

2. Remove and discard the tomatillo husks, then rinse the tomatillos under cold water until sticky residue is gone. Drain well.

3. Place the tomatillos, halved jalapeño, sliced onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and sprinkle with salt.

4. Roast in the preheated oven for 15–18 minutes, shaking the pan every 5 minutes, until the tomatillos have softened and are slightly charred.

5. Allow the roasted veggies to cool slightly.

6. Transfer the cooled mixture to a food processor or blender. Add cilantro, lime juice, and additional olive oil.

7. Blend until smooth. Taste and adjust salt if needed.

8. Refrigerate for at least an hour to let flavors meld before serving.

Servings and timing

Servings: About 12 servings (roughly 3 cups)
Prep time: 5 minutes
Cook time: 15 minutes
Chill time: At least 1 hour
Total time: Approximately 25 minutes plus chilling

Variations

• Add serrano peppers instead of jalapeño for more heat

• Stir in roasted poblano or cherry tomatoes for extra depth

• Blend in avocado for a creamier texture

• Leave some tomatillo chunks for a chunkier salsa style

• Add a pinch of ground cumin for a smoky warm undertone

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4–5 days
Freezer: Freeze in a freezer-safe bag for up to 2–3 months
Reheating: Salsa is typically served chilled; thaw frozen salsa in the refrigerator and stir before serving

FAQs

What are tomatillos?

Tomatillos are bright green fruits with a papery husk, similar to but distinct from tomatoes.

Do I need to remove the husks from tomatillos?

Yes, remove and discard the husks before rinsing and roasting.

Can I make this salsa less spicy?

Yes, remove most or all of the jalapeño seeds and ribs before roasting.

Can I use a blender instead of a food processor?

Yes, a blender works fine for this recipe.

Should I roast the garlic with the other veggies?

Yes, roasting garlic with the tomatillos adds deeper flavor.

Can I make this salsa ahead of time?

Yes, it can be made a day in advance and refrigerated.

How long does this salsa last in the fridge?

It will keep well for about 4–5 days in an airtight container.

Can I freeze tomatillo salsa?

Yes, freeze in a sealed bag or container for up to 3 months.

What dishes pair well with tomatillo salsa?

Serve with tortilla chips, tacos, burritos, enchiladas, or grilled meats.

Is roasting necessary?

Roasting enhances flavor, adding a smoky depth compared to raw tomatillo salsa.

Conclusion

This roasted tomatillo salsa is a fresh and flavorful staple that’s versatile enough for snacks, meals, and parties. With its bright tang, smoky undertones, and simple ingredients, it elevates everything from tacos to chips and keeps well for make-ahead entertaining. Enjoy the vibrant taste of homemade salsa verde any time.

Roasted Tomatillo Salsa (Salsa Verde)

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This Roasted Tomatillo Salsa is a tangy, slightly spicy green salsa made with roasted tomatillos, jalapeños, onion, and garlic. Perfect for dipping or as a topping for tacos, enchiladas, and grilled meats.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 2 cups
• Category: Salsa
• Method: Roasting
• Cuisine: Mexican
• Diet: Vegan

Ingredients

• 1 1/2 pounds tomatillos, husked and rinsed
• 1 to 2 jalapeño peppers, stemmed (seeded for less heat)
• 1/2 medium white or yellow onion, peeled and quartered
• 3 garlic cloves, peeled
• 1/2 cup fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt, or to taste

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Instructions

1. Preheat oven to 500 degrees F and line a rimmed baking sheet with foil.
2. Place tomatillos, jalapeños, onion, and garlic on the prepared baking sheet.
3. Roast in the oven for 8 to 10 minutes, turning once, until vegetables are softened and lightly charred in spots.
4. Remove from oven and allow to cool slightly.
5. Transfer all roasted vegetables and any juices to a food processor or blender.
6. Add cilantro, lime juice, and salt.
7. Process until the salsa reaches desired consistency – either smooth or slightly chunky.
8. Taste and adjust seasoning as needed.
9. Serve immediately or refrigerate until ready to use.

Notes

• For a milder salsa, remove seeds and membranes from the jalapeños before roasting.
• This salsa can be stored in an airtight container in the refrigerator for up to 1 week.
• Great as a dip or as a topping for tacos, enchiladas, or grilled meats.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 10
• Sugar: 1g
• Sodium: 75mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0.5g
• Protein: 0g
• Cholesterol: 0mg