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Once you try my roasted tomatillo salsa recipe, you’ll never want to go back to store-bought again! It’s incredibly easy to make and so full of fresh, vibrant flavor that you’ll be wondering why you haven’t been making it all along. This salsa verde is perfectly tangy with a hint of smokiness from the roasted tomatillos, making it an irresistible addition to your table. It’s fantastic with chips, spooned over chicken or shrimp, or drizzled on tacos and burrito bowls. Trust me, once you taste it, this homemade salsa will become a staple in your kitchen!
Why You Will Love This Tomatillo Salsa
- Incredible Flavor: Roasting the tomatillos, onion, garlic, and jalapeño enhances the flavor of this salsa!
- Versatile: Use it as a sauce or topping for everything from tacos and burrito bowls to grilled meat and seafood.
- Easy: With just a handful of ingredients and a quick broil, you’ll have homemade salsa verde in no time.
- Healthier & Fresher: There are no preservatives or added sugars, just wholesome, fresh ingredients.
What Is Tomatillo Salsa?
Tomatillo salsa is a vibrant, fresh Mexican salsa made from tomatillos, which are small, green fruits with a slightly tangy flavor. For this version, we roasted the tomatillos along with the other ingredients to deepen their flavor, then blended everything. The result is a salsa that’s incredibly fresh, vibrant, and so easy to make!
Ingredients Needed
- Tomatillos: Use one pound of fresh tomatillos for this salsa recipe.
- Onion: Slice the white onion before roasting.
- Garlic: Roast the garlic cloves for the ultimate depth of flavor.
- Jalapeño: Slice and seed the jalapeño before roasting.
- Salt: Season with salt to bring out the flavor.
- Cilantro: Adds freshness and flavor to the salsa.
- Lime: Fresh lime juice complements the tangy, fresh flavor of the salsa.
Find the full measurements in the recipe card below.
How To Make Roasted Tomatillo Salsa
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Flip the tomatillos, onion, and pepper.
Then, broil for another 2-3 minutes or until charred on the other side. Next, remove the sheet pan from the oven and let the roasted ingredients cool slightly.
Step 6: 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.
Step 7: Blend the tomatillo salsa until smooth and enjoy it warm or chilled.
Serving Suggestions
This homemade roasted tomatillo salsa is incredibly versatile, here are some of our favorite ways to serve it!
- Tacos: Drizzle this tomatillo salsa over tacos, burritos, or quesadillas for an extra burst of flavor. We love to serve it with our sheet pan tacos, air fryer shrimp tacos, or slow-cooker chicken tacos!
- Enchiladas: Use this tomatillo salsa to make enchiladas, or drizzle some over our slow cooker enchilada bowl or vegetarian cottage cheese enchilada bowl.
- Cooked Protein: It pairs beautifully with grilled chicken, steak, air fryer pork chops, or air fryer shrimp.
- Salsa Verde Chicken: Use this homemade tomatillo salsa in our slow cooker salsa verde chicken recipe!
- Breakfast: Add it to scrambled eggs, breakfast burritos, or breakfast burrito bowls for a burst of flavor.
- Chips: Dip tortilla chips in this tomatillo salsa for a delicious snack.
Expert Tips
- 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.
- Char For More Flavor: Let the tomatillos and onions get a nice char under the broiler for a smoky, slightly caramelized flavor.
- Cool: Let the roasted ingredients cool slightly before blending. This helps preserve the vibrant green color and prevents the salsa from becoming too watery.
- Salsa Consistency: Blend less for a chunkier salsa or more for a smoother consistency.
- Balance The Flavors: If your tomatillos are extra tangy, blend in a pinch of sugar or a drizzle of honey to balance the flavors.
- Creamy Option: Blend in half of an avocado to make the salsa creamy and smooth.
Storage Instructions
Store this homemade tomatillo salsa in an airtight container in the refrigerator for 4-5 days. Stir it again before serving.
Frequently Asked Questions
Can I Make Tomatillo Salsa Ahead Of Time?
Yes, you can make this roasted tomatillo salsa verde ahead of time! It tastes even better after chilling in the fridge for a few hours as the flavors further meld together. You can store this salsa in an airtight container in the refrigerator for up to 5 days.
Can I Freeze Tomatillo Salsa?
Yes, you can freeze this tomatillo salsa. Let it cool and freeze individual portions for 2-3 months. Let it thaw in the fridge before serving.
Do You Remove Skin From Tomatillos After Roasting?
No, you don’t remove the skin, just add the roasted tomatillos straight to the food processor with the rest of the ingredients and blend.
More Recipes To Try Next!
- Cottage Cheese Queso
- Spanish Cauliflower Rice
- Slow Cooker Charro Beans
- Oven-Roasted Tomatoes Recipe
- Mango Corn Salsa
- Strawberry Salsa
- Pico de Gallo Recipe
- Healthy Guacamole Recipe
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
ROASTED TOMATILLO SALSA RECIPE
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you’re craving a salsa that’s full of flavor with minimal effort, this roasted tomatillo salsa is for you! The roasted tomatillos, garlic, and peppers give it a smoky, tangy kick that’s perfect on just about everything tacos, grilled meats, or even chips. Plus, it’s super easy to make! With just a few simple ingredients, you’ll have a fresh, zesty salsa that’ll become your new go-to. Seriously, it’s so good, you’ll want to put it on everything!
I am a salsa freak!!! I love the roasted flavor of this tomatillo salsa and will keep it as one of my staples now. I use it on everything! It’s absolutely delicious with just the kind of bite I like. Thank you so much Shawna and Ella! I love your recipe!❤️
Hi Alexandria, thank you so much for your sweet message! We’re so excited to hear that our roasted tomatillo salsa has become one of your staples!