ROASTED TOMATILLO SALSA RECIPE

5 from 1 vote

Once you try my roasted tomatillo salsa recipe, you won't want to go back to store-bought again! It’s incredibly easy to make and full of fresh, vibrant flavor.

Prep Time5

Cook Time10

Total Time15

Course: Sauces

Cuisine: Mexican

Keyword: roasted tomatillo salsa, tomatillo salsa recipe, tomatillo salsa verde

Servings: servings

Ingredients

1 pound tomatillos husks removed, washed, and halved
1 small white onion sliced
2-3 garlic cloves unpeeled
1 medium jalapeño or serrano pepper sliced and seeded
1/2 teaspoon kosher salt divided
1/3 cup fresh cilantro stems removed
1 tablespoon fresh lime juice
1 light spray of oil

Instructions

Rinse and dry the fresh cilantro, then remove the stems. There's no need to chop it, as it will be blended, just use the leaves.
Remove the husks from the tomatillos and rinse them thoroughly to remove the sticky residue. Then, slice them in half and place them cut-side down on a sheet pan lined with parchment paper.
Add the sliced onion, sliced and seeded jalapeño, and unpeeled garlic cloves to the pan. After that, lightly spray with oil and sprinkle with 1/4 teaspoon of salt.
Set your oven to broil and place the sheet pan on the top rack. Broil for 5-7 minutes or until the tomatillos are nicely charred.
Flip the tomatillos, onion, and pepper, and broil for another 2-3 minutes or until charred on the other side. Then, remove the sheet pan from the oven and let the roasted ingredients cool slightly.
Peel the roasted garlic cloves and add them to a food processor or blender. Then, add the roasted tomatillos, onion, and jalapeño. After that, toss in the fresh cilantro leaves, fresh lime juice, and remaining 1/4 teaspoon of salt.
Blend the tomatillo salsa until smooth. Enjoy this salsa verde warm or chilled. It pairs perfectly with tortilla chips, tacos, grilled meats, or as a sauce for enchiladas.

Video

Notes

Salsa Consistency: Blend less for a chunkier salsa or more for a smoother consistency.
Adjust The Heat: For a spicier salsa, leave the seeds in the jalapeño or use a serrano pepper instead. If you prefer it mild, remove the seeds from the jalapeño.
Remove Cilantro Stems: Remove the cilantro stems because they can be tougher and more bitter, while the leaves provide a fresher, milder flavor and better texture.
Storage: Store this homemade tomatillo salsa in an airtight container in the refrigerator for 4-5 days. Stir it again before serving.
Freezing: Let it cool and freeze individual portions for 2-3 months. Let it thaw in the fridge before serving.

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Nutrition