Roasted Tomatillo Salsa verde is bright and full of fresh and vibrant flavors. It's a little spicy, tangy and so good you may just want to eat it with a spoon.
If you have only had store-bought salsa verde, you are missing out on something absolutely delicious. This tomatillo salsa recipe is so fresh tasting, it doesn't even compare to the grocery store version.
Try our homemade garden fresh salsa too!
Why you will love this recipe
- It's a simple recipe, made with a few fresh ingredients, and is easy to make!
- Flavor! Roasted tomatillo is bursting with fresh flavors.
Here is what you will need
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This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and instructions.
- Fresh tomatillos
- Olive oil
- Fresh lime juice
- Jalapeno peppers
- Fresh cilantro
How to make this tomatillo salsa verde recipe
Prepare the ingredients: Remove the papery husks from the tomatillos and wipe the sticky residue away with a damp towel.
Preheat the oven to 400 degrees f. Rough chop the onions, garlic, and jalapeno pepper. Squeeze a lime for lime juice.
Step 1. Prepare the tomatillos
Line a rimmed baking sheet with parchment paper. Slice the tomatillos in half and brush with olive oil. Arrange them in a single layer on the baking dish.
Step 2. Roast the tomatillos
Roast the tomatillos for 15 to 20 minutes until they begin to turn soft. Remove them from the oven and let them cool off
Step. 3 Combine the ingredients
Place the roasted tomatillos, onions, jalapeno pepper, garlic, lime juice and cilantro into the bowl of a food processor.
Step 4. Blend the ingredients
Blend the ingredients into a thick, slightly chunky salsa.
Ingredient Notes & Substitutions
The full list of ingredients to make this salsa verde is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Tomatillos are the star of this recipe, and there really is no substitute for them. When selecting tomatillos, look for ones that are bright green in color and firm to the touch. The papery skin should cover the tomatillo and be slightly sticky.
Garlic cloves and onion can be substituted with ¼ teaspoon of garlic powder and ½ teaspoon of onion powder. Please note that you won't have the same fresh flavor as you would when fresh garlic and onion is used.
Jalapeno peppers can be replaced with a tablespoon of chopped poblano peppers for less heat, or you can leave the spicy jalapeno peppers out for a mild version.
Extra spicy salsa verde - Replace jalapeno peppers with habanero or ghost peppers to taste.
Creamy salsa verde - Add chunks of half of an avocado to the food processor for a creamy version.
Roasted tomato and tomatillo salsa - Roast a mixture of tomatillos and tomatoes for a flavorful twist.
Zesty raw tomatillo salsa - Instead of roasting tomatillos, use raw tomatillos. Peel and clean the tomatillos. Wipe off the sticky film, and rough chop them and add them with the remaining ingredients to the blender or food processor.
How to serve salsa verde
How to store leftovers
If you have leftover salsa verde, you can store it in the refrigerator in an airtight container for up to five days.
Salsa verde can also be frozen for up to three months. Thaw it out in the refrigerator overnight.
Tips & Questions
- For best results, allow time for the roasted to cool off to room temperature before blending the salsa.
- For chunky salsa, chop the ingredients with a sharp knife instead of a food processor.
Tomatillos are fruit from Mexico and are a distant relative to tomatoes. They look like small green tomatoes with a dry papery husk wrapped around them. Even though they look like little green tomatoes, they taste nothing like them. Tomatillos are tart, acidic with a citrus undertone, and a little bit crunchy.
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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Click on serving size to scale this recipe
- 1 pound tomatillos about 7 to 8 small
- 1 small onion or ½ large onion
- jalapeno pepper or less if you don't like heat
- 1 ½ tablespoons fresh squeezed lime juice
- 1 clove garlic
- ¼ cup packed fresh cilantro
- Preheat the oven to 400
- Peel, rinse 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.
- 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 information provided is an estimate and can vary based on cooking methods and ingredients used
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