I perfected a Roasted Tomatillo Salsa Verde that balances bright citrusy tang, gentle heat, and a smoky undertone, and I’m excited to share the simple secret that makes it perfect for chips, tacos, or enchiladas.
I can’t stop bringing this Roasted Tomatillo Salsa Verde to parties, because its bright, slightly tangy zing makes people curious. I say its like the quiet star of the snack table that somehow steals the show.
I love the way tomatillos look all blistered and the cilantro adds that fresh green note, but every batch tastes a little different, and that’s the fun part. Folks always call it an Easy Tomatillo Salsa, though I swear it’s more than that, like a tiny mystery you spoon onto tacos and want to know more about.
Ingredients
- Tomatillos: tangy, bright, lots vitamin C and fiber, gives salsa that sharp tartness.
- Jalapeños or serranos: bring heat, capsaicin boosts metabolism, adds fresh peppery bite.
- White onion: crunchy, slightly sweet when roasted, adds savory depth and mild sugars.
- Garlic: pungent, little goes a long way, has immune boosting compounds, warms flavor.
- Cilantro: fresh herb, rich in antioxidants, bright citrusy notes, some folks find soapy.
- Lime juice: sharp acidity, adds tang, balances heat and sweetness, gives lively brightness.
- Olive oil and salt: oil mellows, carries flavors, salt enhances taste and balances bitterness.
Ingredient Quantities
- 1 1/2 lb tomatillos (about 8 to 10)
- 2 jalapeños or 2 to 3 serrano chiles
- 1 small white onion
- 3 garlic cloves
- 1/2 cup fresh cilantro leaves, packed
- 2 tbsp fresh lime juice (about 1 to 2 limes)
- 1 tbsp olive oil or neutral oil
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp ground cumin (optional)
- Pinch of sugar or a little honey (optional)
How to Make this
1. Preheat oven to 425°F (220°C). Remove the papery husks from the tomatillos, rinse off the sticky residue, and pat them dry. Cut larger tomatillos in half so everything roasts evenly.
2. Put the tomatillos, jalapeños or serranos, the quartered white onion, and the unpeeled garlic cloves on a rimmed baking sheet. If you use serranos wear gloves if you are sensitive to heat.
3. Drizzle about 1 tablespoon olive oil or neutral oil over everything, sprinkle the 1 teaspoon kosher salt, and toss or rub so the oil and salt coat the veggies. Spread them out so they arent crowded.
4. Roast in the oven 15 to 20 minutes until the tomatillos are softened and blistered and the chiles and onion have good char spots. Turn once halfway through for even browning. You want some black bits, dont worry if a few get dark.
5. Let the veggies cool a few minutes so you don’t burn yourself. Peel the garlic cloves, remove stems from the chiles and, if you want less heat, scrape out the seeds. You can leave some seeds if you like it spicier.
6. Transfer the roasted tomatillos, chiles, onion and garlic to a blender or food processor. Add the 1/2 cup packed cilantro leaves, 2 tablespoons fresh lime juice, and the optional 1/4 teaspoon ground cumin and pinch of sugar or a little honey if you want to balance acidity.
7. Pulse until you reach the texture you like. Stop and scrape down the sides, taste, then add more salt if needed. If it seems too thick add a teaspoon or two of water and blend again.
8. If you want a chunkier salsa pulse less, if you want it smoother blend longer. If it comes out too runny simmer in a small pan over medium heat 3 to 5 minutes to reduce and concentrate flavor.
9. Chill at least 20 to 30 minutes to let flavors meld, taste again before serving and adjust lime or salt. Serve with chips or as a topping for tacos and enchiladas.
Equipment Needed
1. Rimmed baking sheet for roasting the tomatillos, chiles and onion
2. Blender or food processor to puree the salsa
3. Chef knife (a good, sharp one)
4. Cutting board
5. Tongs or a spatula to turn the veggies while they roast
6. Measuring spoons plus a 1/2 cup measure for the cilantro and lime juice
7. Small saucepan (optional, if you need to reduce a too-runny salsa)
8. Oven mitts and disposable gloves (wear gloves if using serranos and you’re sensitive)
FAQ
Roasted Tomatillo Salsa Verde Recipe Substitutions and Variations
- Tomatillos: If fresh tomatillos aren’t available use 1 1/2 lb green tomatoes or about 2 cups canned tomatillos, drained. Roast them the same way, they’ll be a bit less tangy so add extra lime if needed.
- Jalapeños or serranos: For milder salsa swap for 1 poblano or 2 roasted Anaheim chiles. For more heat use extra serranos or a pinch of cayenne, and remove seeds to tame it.
- Cilantro: If you hate cilantro try 1/2 cup flat-leaf parsley plus 1 tsp lime zest for brightness, or mix parsley with a little chopped mint for fresh flavor.
- Fresh lime juice: No limes on hand? Use 2 tbsp fresh lemon juice or 1 1/2 tbsp white wine vinegar plus 1/2 tbsp water, both keep the acidity but change the taste slightly.
Pro Tips
Pro tips:
– Dont panic about the char, it’s your friend. A few black spots mean smoky, bright flavor. If you want extra smoke use the broiler or toss the tomatillos and chiles right over a gas flame for a minute, just dont let everything turn to ash.
– Control the heat with the seeds, and your hands. Scoop out seeds to mellow it, or leave some for kick. If you touch the chiles, wash with oil first then soap, or wear cheap gloves. Dairy (a little sour cream or yogurt) tames heat on the plate faster than water.
– Texture tricks: pulse more for chunkier, longer for silky smooth. If it gets too thin add a quick simmer in a small pan to reduce, or if too thick add a teaspoon of cold water or a splash of neutral oil and blend again, a little goes a long way.
– Make ahead and store smart. Salsa tastes better after 20 to 30 minutes but even better next day. Keeps 3 to 4 days in the fridge, or freeze in ice cube trays for single-serve portions to thaw later. Taste and adjust salt and lime right before serving, acids fade a bit after chilling.
Roasted Tomatillo Salsa Verde Recipe
I perfected a Roasted Tomatillo Salsa Verde that balances bright citrusy tang, gentle heat, and a smoky undertone, and I'm excited to share the simple secret that makes it perfect for chips, tacos, or enchiladas.
8
servings
50
kcal
Equipment: 1. Rimmed baking sheet for roasting the tomatillos, chiles and onion
2. Blender or food processor to puree the salsa
3. Chef knife (a good, sharp one)
4. Cutting board
5. Tongs or a spatula to turn the veggies while they roast
6. Measuring spoons plus a 1/2 cup measure for the cilantro and lime juice
7. Small saucepan (optional, if you need to reduce a too-runny salsa)
8. Oven mitts and disposable gloves (wear gloves if using serranos and you’re sensitive)
Ingredients
-
1 1/2 lb tomatillos (about 8 to 10)
-
2 jalapeños or 2 to 3 serrano chiles
-
1 small white onion
-
3 garlic cloves
-
1/2 cup fresh cilantro leaves, packed
-
2 tbsp fresh lime juice (about 1 to 2 limes)
-
1 tbsp olive oil or neutral oil
-
1 tsp kosher salt, plus more to taste
-
1/4 tsp ground cumin (optional)
-
Pinch of sugar or a little honey (optional)
Directions
- Preheat oven to 425°F (220°C). Remove the papery husks from the tomatillos, rinse off the sticky residue, and pat them dry. Cut larger tomatillos in half so everything roasts evenly.
- Put the tomatillos, jalapeños or serranos, the quartered white onion, and the unpeeled garlic cloves on a rimmed baking sheet. If you use serranos wear gloves if you are sensitive to heat.
- Drizzle about 1 tablespoon olive oil or neutral oil over everything, sprinkle the 1 teaspoon kosher salt, and toss or rub so the oil and salt coat the veggies. Spread them out so they arent crowded.
- Roast in the oven 15 to 20 minutes until the tomatillos are softened and blistered and the chiles and onion have good char spots. Turn once halfway through for even browning. You want some black bits, dont worry if a few get dark.
- Let the veggies cool a few minutes so you don’t burn yourself. Peel the garlic cloves, remove stems from the chiles and, if you want less heat, scrape out the seeds. You can leave some seeds if you like it spicier.
- Transfer the roasted tomatillos, chiles, onion and garlic to a blender or food processor. Add the 1/2 cup packed cilantro leaves, 2 tablespoons fresh lime juice, and the optional 1/4 teaspoon ground cumin and pinch of sugar or a little honey if you want to balance acidity.
- Pulse until you reach the texture you like. Stop and scrape down the sides, taste, then add more salt if needed. If it seems too thick add a teaspoon or two of water and blend again.
- If you want a chunkier salsa pulse less, if you want it smoother blend longer. If it comes out too runny simmer in a small pan over medium heat 3 to 5 minutes to reduce and concentrate flavor.
- Chill at least 20 to 30 minutes to let flavors meld, taste again before serving and adjust lime or salt. Serve with chips or as a topping for tacos and enchiladas.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 105g
- Total number of serves: 8
- Calories: 50kcal
- Fat: 1.9g
- Saturated Fat: 0.28g
- Trans Fat: 0g
- Polyunsaturated: 0.19g
- Monounsaturated: 1.28g
- Cholesterol: 0mg
- Sodium: 302mg
- Potassium: 263mg
- Carbohydrates: 7.3g
- Fiber: 1.9g
- Sugar: 3.9g
- Protein: 1.25g
- Vitamin A: 85IU
- Vitamin C: 13.6mg
- Calcium: 15.3mg
- Iron: 0.58mg