Roasted tomatillo salsa verde is a bright, tangy green salsa with a mild level of heat and a deep roasted flavor. This homemade tomatillo salsa starts by charring tomatillos, tomatoes, jalapeño, onion, and garlic in the oven, then blending them with cilantro, lime juice, cumin, and salt. Serve it with tortilla chips as an easy appetizer, spoon it over tacos, or use it as a flavorful sauce for enchiladas.
Tomatillo salsa, often called salsa verde, is made with fresh tomatillos rather than green tomatoes. Although tomatillos look a little like small green tomatoes, they have their own distinct flavor. They are tart, slightly acidic, and a little earthy, which makes them perfect for a fresh green salsa.
On their own, tomatillos can taste sharp or even a little bitter. Once they are roasted with tomatoes, onion, jalapeño, and garlic, that sharpness becomes balanced and delicious. The heat from the broiler caramelizes the vegetables, softens their edges, and adds the lightly smoky flavor that makes this roasted tomatillo salsa verde so much better than a raw version.
Tomatillos themselves are not spicy. The mild heat in this salsa comes from one jalapeño. With the seeds removed, the salsa stays gentle and family-friendly, while still having enough warmth to taste lively. If you prefer a spicier salsa verde, you can add more jalapeños or leave in some of the seeds.
This salsa is versatile and easy to use in many meals. It is excellent with chips, especially when served chilled, but it also works beautifully as a topping for tacos, burrito bowls, grilled meats, and enchiladas. The roasted flavor gives simple dishes a fresh, zesty finish without overpowering them.
How To Roast Tomatillos For Salsa
The first step is cleaning the tomatillos. Fresh tomatillos come wrapped in a papery husk. Peel away the husks, then rinse the tomatillos thoroughly under cool water. They often feel sticky underneath the husk, so take a moment to wash off that residue before roasting.
Most of the ingredients are roasted before the salsa is blended. This extra step is simple, but it makes a big difference in the final flavor.
Line a sheet pan with foil or parchment paper. Arrange the cleaned tomatillos, roma tomatoes, onion halves, whole garlic cloves, and jalapeño on the pan. Keep the skins on the garlic while roasting so the cloves soften without burning too quickly.
Place the sheet pan under the broiler and roast the vegetables until they are softened and charred in spots. Turn them as the sides darken so they cook evenly. It is normal for the tomatillos and tomatoes to split open and release juices. Do not throw those juices away; they go right into the blender and add flavor to the salsa.
How To Make The Roasted Tomatillo Salsa Verde
After roasting, let the vegetables cool long enough to handle safely. Remove the stem from the jalapeño, then scrape out the seeds if you want a mild salsa. Peel the roasted garlic cloves and discard the skins.
Add the roasted tomatillos, tomatoes, onion, jalapeño, garlic, and any juices from the sheet pan to a blender or food processor. Add the cilantro, lime juice, cumin, and salt.
Blend until the salsa reaches the texture you like. For a smoother roasted tomatillo salsa verde, blend a little longer. For a chunkier salsa, pulse briefly and stop while some texture remains. Both versions taste great, so the texture is completely up to you.
Taste the salsa and add more salt if needed. It can be harder to judge seasoning while the salsa is still warm, so taste it again after it has chilled. The amount of salt listed in the recipe is a good starting point, but a few extra pinches may be needed depending on the size and flavor of the vegetables.
This salsa verde tastes best after it has chilled in the refrigerator for a few hours. The flavors settle, the lime brightens the roasted vegetables, and the overall taste becomes more balanced.
If you are using the salsa right away in baked enchiladas, there is no need to chill it first. Since the enchiladas will be heated in the oven, you can blend the salsa and use it immediately.
What Goes With Tomatillo Salsa?
There are many ways to serve tomatillo salsa verde. The simplest option is to pour it into a bowl and serve it with tortilla chips. Blue corn tortilla chips are especially good with this salsa because their earthy flavor pairs well with the tart tomatillos and roasted vegetables.
For meals, spoon this roasted salsa verde over tacos, chicken bowls, taquitos, quesadillas, burritos, or enchiladas. It also makes a bright topping for grilled chicken or roasted vegetables. Because the salsa is mild, tangy, and fresh, it works well with both rich and simple dishes.
This homemade tomatillo salsa is also a great party appetizer. Make it ahead of time, chill it in the refrigerator, and serve it with chips for gatherings, cookouts, game day, Cinco de Mayo celebrations, or casual summer meals.
FAQ
This roasted tomatillo salsa verde is mild. The jalapeño adds a little heat, but removing the seeds keeps the spice level gentle. For a hotter salsa, add extra jalapeño or leave in some seeds.
Some green salsas include avocado, but this salsa verde is made with tomatillos. It does not contain avocado.
Yes. A food processor works well in place of a blender. You can also place the roasted ingredients in a large bowl and use an immersion blender.
Tomatillos naturally have a tart, sour flavor. Roasting helps mellow that sharpness, while tomatoes and onion balance the salsa. If the salsa tastes bitter, the tomatillos may not have roasted long enough. Let them become well charred in spots for the best flavor.
Roasted Tomatillo Salsa Verde
40 ounces
15 minutes
20 minutes
35 minutes
This roasted tomatillo salsa verde is a mild green salsa made with oven-roasted tomatillos, tomatoes, jalapeño, onion, and garlic. It is bright, tangy, easy to make, and perfect for chips, tacos, enchiladas, and bowls.
Ingredients
- 10 tomatillos, husks removed and tomatillos cleaned
- 1 large jalapeño
- 4 roma tomatoes
- 1 onion, skin removed and cut in half
- 5 garlic cloves, skins left on
- ¼ c cilantro
- ½ lime, juiced
- ½ tsp cumin
- 2 tsp salt, plus more to taste
Instructions
- Turn the oven to broil.
- Place the tomatillos, jalapeño, roma tomatoes, onion, and garlic on a sheet pan lined with foil or parchment paper.
- Broil until the vegetables are softened and charred, turning them as the sides darken, about every 5 minutes.
- Remove the pan from the oven and let the vegetables cool slightly.
- Remove and discard the jalapeño stem and seeds. Peel and discard the garlic skins.
- Add the roasted vegetables and any pan juices to a blender with the cilantro, lime juice, cumin, and salt.
- Blend until the salsa is as smooth or chunky as you prefer.
- For the best flavor, transfer the salsa to an airtight container and refrigerate for a few hours before serving.
Notes
After chilling, the salsa may thicken. Stir in a few tablespoons of water if you want a thinner consistency.
The color of tomatillo salsa verde can vary depending on the size of the tomatillos and tomatoes, as well as how much char the vegetables get while roasting.
Nutrition Information:
Yield: 20
Serving Size: ¼ cup
Amount Per Serving:
Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 234mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
This information comes from online calculators. Nutrition figures are estimates and may vary based on ingredient size and preparation.
Enjoy this roasted tomatillo salsa verde chilled with chips, spooned over tacos, or baked into your favorite enchilada recipe.