Roasted Tomatillo Salsa aka Salsa Verde is so tasty and versatile! Add this salsa to so many dishes! Perfect in enchiladas, tacos, burritos, nachos, soups, with tortilla chips! You name it! Easy to make for parties and family! Ready in 15 minutes!Jump to Recipe
Roasted Tomatillo Salsa aka Salsa Verde is a super easy salsa to prepare! Once you taste this, you will never want to buy store-bought salsa verde again! Its great straight up with chips and great in many things as I said above, including my Slow Cooker Pork Carnitas and Roasted Tomatillo Chicken Enchiladas. The chicken recipe I will be sharing next week!
I have to be honest, until about 5 years ago, I had never heard of a tomatillo! A friend of mine made a salsa verde for a party and it was delicious! I thank her often for introducing me to the tomatillo! This is so easy to make and the salsa can be incorporated into so many dishes! Just remember to remove the husks. In case you are unfamiliar with a tomatillo, I started to remove the husk on the above center tomatillo.
Roasting the tomatillos adds a great flavor to the salsa! It only takes a few minutes to char the tomatillos and trust me, this makes a great salsa! Broiling the tomatillos, onion, jalapeno, and garlic only takes about 5-6 minutes. I add the garlic in the last 2 minutes, so the garlic does not burn.
I use the food processor to blend the salsa. A blender also works really well!
I am so glad my girlfriend introduced me to the tomatillo! If you enjoy this tasty Roasted Tomatillo Salsa, you should try Roasted Tomatillo Avocado Dressing! That is one yummy dressing that is great on salads and perfect added into tacos!
I’d love for everyone to make this easy Roasted Tomatillo Salsa aka Salsa Verde! I’d love to hear how you enjoyed the recipe! Let me know here by leaving a comment! It’s always great when you share your recipe’s on Instagram! Use #everydayeileen, I always love to share your photos on Instagram!!
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Roasted Tomatillo Salsa aka Salsa Verde
Roasted Tomatillo Salsa aka Salsa Verde is an easy salsa to prepare! Roasting the tomatillos, onions, and jalapenos adds an amazing depth of flavor to the salsa. So versatile, great with tortilla chips. Perfect with tacos, carnitas, quesadillas, endless possibilities
- 2 pounds tomatillos, husks removed
- 1 large onion, peeled, quartered
- 1 large jalepeno
- 3 cloves garlic, peeled
- 1 Tablespoon olive oil
- salt and pepper, to taste
- 1 cup fresh cilantro
Preheat broiler to high. Place oven rack on closest level to broiler, about 2 inches from the heat source.
Rinse the husked tomatillos to remove the stickiness.
In a large bowl, add tomatillos, quartered onion, jalapeno, and garlic cloves. Add the olive oil. Season to taste with salt and pepper.
Place the tomatillos, onions, and jalapeno on a sheet pan. Place in the oven for about 4 minutes. Then move the vegetables around to char all sides of veggies. Add in the garlic cloves. place back in the oven for about another 3 minutes. Veggies will be charred and soft. Remove and let cool slightly.
Split the jalapeno open, remove seeds.
In a food processor, add the charred tomatillos, quartered onions, jalapeno, garlic cloves, and the fresh cilantro. Pulse about 5 times to combine ingredients. Check seasoning and adjust, if needed.
- I use a large jalapeno, which gives enough spice for my family. Adjust hotness, based on your family.
- Stays in fridge for 3 days, covered.
- any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.