Roasted Tomatillo Salsa Verde Recipe
A tangy and vibrant Mexican salsa made with roasted tomatillos. This Roasted Tomatillo Salsa Verde is so versatile that it can be served with chips, tacos, carne asada, vegetables, and even eggs.
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Tomatillo Salsa or Salsa Verde, has become one of my favorite salsas to serve whenever I cook any Mexican dish. There are several ways to make it. Some people prefer to cook the tomatillos, onions, and peppers in boiling water before blending them. While others, including myself, prefer to roast them instead.
The reason is simple. Roasting tomatillos, or any other fruit or vegetable, brings out the sweetness and flavor to their full potential. You can roast them on the stove using a griddle or “comal”, but to make things easier, I roast them in the broiler.
Roasted Tomatillo Salsa Verde Ingredients
- Tomatillos. These are small, green fruits (Yep! They’re a fruit) similar to tomatoes encased in a papery husk. They have a tart flavor that is mellowed when roasted, making them perfect for this salsa.
- Onion and garlic. They add lots of flavor and their sweetness balances the overall taste of any salsa, especially when roasted.
- Jalapeños or serrano peppers. Use them to add a little heat. Jalapeños tend to be on the milder side, especially when you remove the seeds. Serrano peppers, on the other hand, are a lot more spicy. So, choose wisely.
- Water. An optional ingredient. I only use it to thin out the salsa to get my desired consistency.
- Cilantro. As with any salsa, using cilantro is a must. Use only the leaves for a milder flavor and the stems if you want it to be stronger.
- Lime juice. Another ingredient that is optional given that the tomatillos are already tart, but adding a small amount of lime juice will give the salsa a brighter flavor.
- Salt. Add it to taste to bring out the flavors from the salsa.
How To Make Roasted Tomatillo Salsa Verde
- Place the tomatillos, onion, garlic, and hot peppers on a baking sheet and roast them in the oven broiler for a few minutes until roasted. Take them out, turn them over, and roast them again on the other side.
- Let them cool and then blend them with the cilantro until they are well mixed.
- Pour the blended salsa into a small bowl and add some water if you think it’s too thick. Season it with lime juice and salt.
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Ways to Use Roasted Tomatillo Salsa Verde
This salsa is so versatile and delicious that you can serve it with just about anything. Here are some ideas:
- Serve it as an appetizer. You can serve it with your favorite tortilla chips as a classic appetizer. You can also serve with other appetizers like Cassava Fries or this Shrimp and Guacamole Appetizer.
- Add it to burritos, nachos, or tacos. These are two of my favorites: Carnitas Tacos and Carne Asada Tacos.
- Speaking of carne asada, you can serve it alongside this delicious Grilled Flank Steak.
- And don’t forget breakfast. Add it to your eggs, breakfast burritos, or hash browns.
The Tools That I Used To Make This Roasted Tomatillo Salsa Verde
- Nordic Ware Baking Sheets
- Ninja Food Processing Blender
- KitchenAid Food Processor
- IMUSA Lemon or Lime Manual Squeezer
- Black Molcajete Salsa Bowls
More Delicious Salsas and Dips
¡Buen Provecho!
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Roasted Tomatillo Salsa Verde Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 ½ cups 1x
- Category: Appetizers
- Cuisine: Mexican
Description
A tangy and vibrant Mexican salsa made with roasted tomatillos. This salsa is so versatile that it can be served with chips, tacos, carne asada, eggs, or vegetables.
Ingredients
- 8–9 medium tomatillos, husked and rinsed
- ½ medium white onion
- 3 garlic cloves, unpeeled
- 1–2 jalapeño or serrano peppers **See notes
- Cilantro to taste (I use about ¼ – ⅓ cup)
- Water to taste
- Lime juice to taste
- Salt to taste
Instructions
- Place the tomatillos, white onion, garlic, and hot peppers on a rimmed baking sheet. Broil about 4 inches below the heat source for about 5-6 or until they blister and blacken in some spots. Turn them over and roast them on the other side for another 5-6 minutes. Take them out of the oven and let them cool. **See notes.
- Once they are cool enough to handle, peel off the garlic and remove the seeds from the peppers. For a spicy salsa, leave some or all of the seeds.
- Place the tomatillos, peeled garlic, roasted onion, peppers, and cilantro in a food processor or blender and blend until combined. You can leave it as chunky or as smooth as you want.
- Pour the salsa into a small serving bowl and add a few tablespoons of water to thin it out if you think it’s too thick. Season with lime juice and salt to taste.
Notes
- Jalapeño peppers are milder than serrano peppers, especially when you remove the seeds. If you’re not a big fan of spicy salsa you can start with 1 jalapeño and later add more to taste.
- You can roast the tomatillos, onion, garlic, and hot peppers in a preheated oven at 450°F (230°C) for 15-20 minutes or until roasted. You can also roast them on a griddle over medium heat until they blister and blacken on both sides. Finally, if you don’t want to roast them, you can boil them in water for 10-12 minutes.
- If you want a stronger onion flavor, you can chop it and add it raw to the blended salsa instead of roasting it.
- Same with the cilantro. For a stronger flavor add it to the salsa before serving, instead of blending it.
- Store this salsa in an airtight container in the refrigerator for up to 1 week.
