Roasted Tomatillo Salsa is so tasty and versatile. Fresh tomatillos 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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Roasted Tomatillo Salsa
Roasted Tomatillo Salsa is a fantastic and tasty treat. Enjoying a homemade Once you taste this, you will never want to buy 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, nachos. I could go on and on.
Facts and tips
- When making salsa verde or tomatillo salsa at home, it would be the same. Some store made products use green peppers and in their Verde.
- 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.
- Well, tomatillos are fruit and you will benefit by enjoying this salsa and also adding to your daily fruit intake.
- Raw tomatillos can be a bit bitter, roasting them adds a pleasant flavor to the fruit.
- Broiling or roasting all the veggies adds another level of robust flavor to the salsa.
Storage:
Keep the salsa well covered in the fridge for 3-4 days. Also, the salsa can be frozen in freezer-safe bags for up to 3 months. Always refer to the USDA guide for specifics.
Step by step instructions:
Broiled instructions:
- Place the oven rack ion the highest tier. Preheat broiler in 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.
- 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.
Roasted instructions:
- Preheat oven to 425°F. Follow step 1 above to discard paper on the tomatillos and clean them.
- Place the veggies on the sheet pan and roast for about 15-20 minutes. The veggies will be soft but not charred.
- Continue with steps 3 and 4 above.
Tomatillo Salsa can be served with chips as below. Salsa verde is awesome in enchiladas, tacos, enchiladas. Enjoy!
I have to be honest, until about 8 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 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.
This Roasted Tomatillo Salsa would be a great addition to :
Tequila Lime Marinated Hangar Steak
Slow Cooker Mexican Shredded Beef
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Roasted Tomatillo Salsa aka Salsa Verde
Equipment Needed:
Ingredients
- 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
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
To Bake Tomatiillas
- Remove paper skin from tomatillos. Rinse the husked tomatillos to remove the stickiness.
- Preheat oven to 425°F.
- 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 veggies. Add the garlic cloves to the sheet pan. Roast another 5-8 minutes to soften veggies.
- Continue with step 5 above.
Video
Notes
- 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.
Nutrition
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
Excellent Colleen. I am so happy you enjoy the salsa! It is a favorite of mine too!