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A brown bowl filled with salsa verde and topped with a cilantro leaf.
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5 from 1 vote

Roasted Tomatillo Salsa aka Salsa Verde

Roasted Tomatillo Salsa aka Salsa Verde is an easy salsa to prepare! Roasting the tomatillos, onions, and jalapeno add an amazing depth of flavor to the salsa. So versatile, great with tortilla chips. Perfect with tacos, carnitas, quesadillas, endless possibilities
Course Appetizer, Snack
Cuisine Mexican
Keyword easy salsa recipe, salsa verde, tomatillo salsa verde
Prep Time 5 minutes
Cook Time 8 minutes
0 minutes
Total Time 13 minutes
Servings 12 servings
Calories 41kcal
Author Eileen Kelly

Equipment

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.

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

Serving: 1servings | Calories: 41kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 231mg | Fiber: 2g | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 1mg