Roasted Tomatillo Salsa aka Salsa Verde is so tasty and versatile! Add this Mexican salsa to so many dishes! Fresh tomatillos are roasted with jalapeno and onions for an amazing tomatillo salsa verde! Perfect for enchiladas, tacos, burritos, nachos, soups, with tortilla chips! Always a hit at family parties! A huge hit at Cinco De Mayo! You name it! Ready in 15 minutes!
Roasted Tomatillo Salsa is a super easy salsa to prepare! Once you taste this, you will never want to buy store-bought tomatillo salsa verde again! It takes only about 5 minutes to roast the tomatillos and they pair well straight up with chips! Add them to enchiladas, quesadillas, tacos, nachos. I could go on and on!
I have to be honest, until about 5 years ago, I had never heard of a tomatillo! A friend of mine made tomatillo salsa recipe for a party and it was delicious! I thank her often for introducing me to the tomatillo! I make her recipe often which is similar to this recipe however the tomatillos are not roasted. I played around with making this Mexican salsa and love roasting the tomatillos before adding the other ingredients.
Are Salsa Verde and Roasted Tomatillo Salsa recipes the same?
When making salsa verde or Tomatillo salsa at home, it would be the same. Some store made products call salsa verde but use green peppers and spice.
Green Tomatillo’s that make Roasted Tomatillo Salsa, are they hot?
Tomatillos are a bit bitter but not hot or spicy so when making your salsa or recipe, keep that in mind. Adding the jalapeno is what gives the heat to the salsa.
Tomatillo, used to make tomatillo salsa verde, fruit or a veggie?
Well, tomatillos are a fruit and you will benefit by enjoying this salsa and also adding to your daily fruit intake.
How to make Roasted Tomatillo Salsa:
- The tomatillos have a paper skin on them as you see in the photo below. Peel the skin and discard and rinse the tomatillos to clean. Peel and quarter the onion, de-seed and chop the jalapeno, and peel the garlic.
- Roasting the tomatillos, onion, jalapeno, and garlic only takes about 5-6 minutes. Add the garlic in the last 2 minutes, so the garlic does not burn.
- Add all the roasted ingredients into the food processor or blender. Add fresh cilantro, salt, and pepper to taste. Blend to puree the ingredients.
- The salsa will be well blended. Check the seasonings, adjust if needed.
- Roasted Tomatillo Salsa can be served with chips as below. Tomatillo salsa verde is awesome in enchiladas, tacos, enchiladas. Enjoy!
I am so happy my friend introduced me to tomatillos! 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 a perfect addition to tacos!
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Roasted Tomatillo Salsa aka Salsa Verde
- 2 pounds tomatillos, husks removed
- 1 large onion, peeled, quartered
- 1 large jalapeno
- 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 adds enough spice for my family. Adjust hotness, based on your family.
- Stays in the fridge for 3 days, covered.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.