Roasted Tomatillo Salsa Verde – Easy, Smoky and Fresh
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Roasted tomatillo salsa verde is everything you want from a salsa: tangy, smoky and just the right amount of heat. It’s easy to make, keeps well in the fridge, and tastes much better than anything from a jar. It’s perfect for dipping, drizzling or spooning over your favorite meals.
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Recipe Fast Facts
Here is what you will need
Ingredient list:
- Fresh tomatillos
- Olive oil
- Onion
- Garlic (or 1/4 teaspoon garlic powder)
- Fresh lime juice
- Jalapeno peppers (poblano for milder or habanero or serrano for extra hot)
- Fresh cilantro
Missing an ingredient? Try using the Ingredient Swap Assistant for a substitute!
How to make roasted tomatillo salsa verde
Prepare the ingredients for the salsa:
- Husk and rinse the tomatillos to remove their sticky coating and pat them dry.
- Line a baking sheet with parchment paper and set aside.
- Preheat the oven to 400°F.
Step 1: Slice the cleaned and dried tomatillos in half and brush them with a little olive oil and arrange in a single layer on the sheet pan.
STEP 2: Place the sheet pan in the oven and roast the tomatillos for 15 to 20 minutes until they begin to turn soft. Remove them from the oven and let them cool off for about 15 minutes. While the tomatillos are roasting, rough chop the onions, garlic, and jalapeno pepper. Squeeze a lime for lime juice.
STEP 3: Place the roasted tomatillos, onions into the bowl of a food processor and blend into a thick salsa.
Tips for making the best roasted tomatillo salsa!
- Dry the tomatillos compltelty before roasting to prevent them from steaming.
- Balance the acid – tomatillos are tangy, the lime juice adds brightness, but taste as you go.
- Blend in batches if needed especially if you like chunky salsa or you have a small blender.
Check out the full recipe in the recipe card below!
Serving ideas
This salsa is so versatile! Use it to brighten up everyday meals or to brighten up snacks. Here are some delicious ways to use it:
- As a dip with tortilla chips
- Drizzled over taco or burrito bowls
- With grilled chicken, pork or fish
- Use to flavor a southwestern-style stromboli
- Mix it with avocado for a creamy twist
How to store tomatillo salsa
You can easily store leftover tomatillo salsa in the fridge for up to a week. You can also freeze leftover salsa in portions for up to six months.
Switch it up – easy variations
This salsa is super flexible, and there are tons of ways to adjut the flavor, texture and heat to suit your taste. Here are some suggestions:
- Skip the roasting step and blend raw tomatillos with cilantro, onion, jalapeno, lime juice and a little bit of salt. It’s brighter, sharper and extra tangy.
- Switch the peppers to serrano for more heat or poblano for milder salsa.
- Add avocado for a creamy richer salsa.
- Swap out cilantro with fresh parsley or add a few mint leaves for a refreshing spin.
If you want to explore more ways to enjoy salsa, check out my full guide on how to make salsa from scratch. It’s packed with tips and flavor combos for every season.
For more ways to build flavor without overthinking it, see my flavor guide.
If you want to explore more ways to enjoy salsa, check out my full guide on how to make salsa from scratch. It’s packed with tips and flavor combos for every season.
FAQs
Tomatillos look like small green tomatoes with papery husks, but they’re they taste nothing like tomatoes. Instead, they taste tart and citrusy when raw, with a firm texture and a hint of herbal sharpness. Roasting them softens that acidity, brings out a subtle sweetness, and adds smoky, caramelized depth. That’s why roasted tomatillo salsa tastes so layered and rich.
You should be able to find tomatillos in your grocery store’s produce section. They are also available in the summer at your farmer’s market.
Roasting tomatillos mellows out the tart flavor of tomatillos with makes a sweet salsa. You can make salsa verde without roasting tomatillos, it will be chunkier and more tart.
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Roasted Tomatillo Salsa Verde
Equipment
Ingredients
- 1 pound tomatillos about 7 to 8 small
- 1/2 tablespoon olive oil
- 1 small onion or 1/2 large onion chopped
- jalapeno pepper chopped (use less if you don't like heat)
- 1 1/2 tablespoons fresh squeezed lime juice
- 1 clove garlic
- 1/4 cup packed fresh cilantro
Instructions
- Preheat the oven to 400°F
- Peel, rinse, dry and slice the tomatillos in half
- Arrange the tomatillos on a parchment lined baking sheet and roast them for 15 to 20 minutes until they begin to soften
- While the tomatillos are roasting, rough chop the onions, garlic and cilantro
- Once the tomatillos have been roasted and cooled off, add them to a food processor or high speed blender along with the lime juice, onions, garlic and cilantro and blend.
Notes
- For an extra fresh roasted salsa verde, I roast the tomatillos only. You can also add the jalapeno peppers and garlic to the roasting pan and roast them with the tomatillos.
- For a zesty salsa verde, make salsa verde with raw tomatillos. Peel and clean the tomatillos rough chop them and add them with the remaining ingredients to the blender or food processor.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Awww yeah. I love salsa verde. I like to put it over a nice skirt steak. That is good eating.
I love the idea of putting it over skirt steak Ben!