Roasted Tomatillo Salsa is a fresh salsa made with tomatillos that are broiled with jalapeno, onion, and garlic for a fresh and robust dip or sauce. Making homemade salsa verde is by far much more flavorful than jarred. It's perfect in enchiladas, tacos, burritos, nachos, and dipping tortilla chips. Always a hit at family parties and a huge hit for Cinco De Mayo.
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❤️ Why you'll love this recipe
- Once you taste this tomatillo salsa you will never want to buy a store-bought salsa again.
- It takes only about 7 minutes to broil the tomatillos and they pair well with so many recipes such as chips, enchiladas, quesadillas, tacos, and nachos.
- It's perfect for tacos, burritos, nachos, and dipping tortilla chips. Always a hit at family parties, tailgating, and a huge hit for Cinco De Mayo.
Ingredients
- tomatillos, husks removed
- onion
- jalapeno
- garlic
- olive oil
- salt and pepper, to taste
- fresh cilantro
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Equipment
- Food Processor
- baking sheet
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Instructions
- Preheat the oven to 425°F. Spray baking sheet with non-stick spray.
- Remove paper skin from tomatillos. 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 preheated oven for about 10 minutes. Move the vegetables around to roast on all sides of the vegetables. Add the garlic cloves to the sheet pan. Roast another 5-8 minutes to soften the vegetables.
- Put all the roasted ingredients into the food processor or blender. Add in fresh cilantro, salt, and pepper to taste.
- Blend to puree the ingredients. The salsa will be well blended. Taste for seasoning, adjust if needed.
Storage
Keep the salsa in a covered airtight container in the refrigerator for 3-4 days.
Also, the salsa can be frozen in freezer-safe bags for up to 3 months. A
Expert Tips
Expert Tip: Remive the peel and wash the tomatillos before roasting.
- 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.
Frequently Asked Questions
Tomatillos are Mexican tomatoes with a paper-like husk.
Salsa is based on color and Verde is green so the name is interchangeable.
Tomatillos can be a bit bitter. Roasting or broiling the tomatillos helps to reduce bitterness.
Variations
Broiling Instructions:
Place the oven rack on the highest tier. Preheat the broiler on high, The tomatillos have a paper skin on them as you see in step 1, above. Peel and discard the skin. Rinse the tomatillos to clean. Peel and quarter the onion, de-seed and chop the jalapeno, and peel the garlic.
Broiling the tomatillos, onion, jalapeno, and garlic only takes about 10 minutes. Add the garlic in the last 2 minutes, so the garlic does not burn. Then follow the remaining steps of placing the ingredients in the food processor to blend.
Serving Suggestions
This salsa would be a great topping for Beef Burrito Bowls.
Add this tomatillo salsa to skillet beef tacos for a tasty variation.
Change up these Vegan Burritos and add in some of this salsa.
Mexican Shredded Beef served in tortillas with this salsa and some shredded cheese would be delicious.
Similar recipes
Pico de Gallo made with fresh tomatoes is easy and a favorite to go along with nachos and dipping chips.
Guacamole is another great topping that is so fresh and easy to make at home.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Roasted Tomatillo Salsa aka Salsa Verde
Equipment
Ingredients
Instructions
- Preheat broiler to high. Place oven rack on closest level to broiler, about 2 inches from the heat source.
- Remove paper skin from tomatillos. 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 3-4 minutes. Veggies will be charred and soft. Remove and let cool slightly.
- If you prefer a milder flavor, remove the seeds from the jalapeno.
- In a food processor, add the charred tomatillos, quartered onions, jalapeno, garlic cloves, and the fresh cilantro. Season with a little salt and pepper. Pulse about 5 times to combine ingredients. Taste for seasoning, adjust if needed.
- Serve with chips, tacos, nachos, quesdillas, etc
- Preheat the oven to 425°F. Spray baking sheet with non-stick spray.
- Remove paper skin from tomatillos. 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 preheated oven for about 10 minutes. Move the vegetables around to roast on all sides of the vegetables. Add the garlic cloves to the sheet pan. Roast another 5-8 minutes to soften the vegetables.
- Continue with step 6 above.
Colleen
Yum, just love this recipe. I have never made salsa and I always buy salsa verde. We thought why not try it. So easy and we love it. I made this dip and it was gone quickly
Eileen xo
Excellent Colleen. I am so happy you enjoy the salsa! It is a favorite of mine too!