Tangy Roasted Tomatillo Salsa Verde Recipe (Print Version)
Make tangy roasted tomatillo salsa verde at home. My easy recipe uses fire-kissed tomatillos for vibrant, zesty flavor. Perfect for tacos, chips, or anything!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
1.5 lbs (about 8-10) tomatillos, husked and rinsed
02 -
1/4 medium white onion, quartered
03 -
4 cloves garlic, peeled
04 -
2-3 jalapeño peppers, stems removed (adjust to taste)
→ Freshness & Finish
05 -
1/2 cup fresh cilantro, loosely packed
06 -
Juice of 1 lime
→ Seasoning Staples
07 -
1 tsp salt, plus more to taste
→ Optional Extras
08 -
1 tbsp olive oil (for roasting, optional)
# Instructions:
01 -
First up, preheat your oven to 400°F (200°C). Husk and rinse those tomatillos – they're often a bit sticky, so a good wash is key! Halve them, and then chop your onion into quarters. Toss the tomatillos, onion, garlic cloves, and jalapeños onto a baking sheet. I like to drizzle them with a tiny bit of olive oil, just enough to help them char. Spread them out; if they're too crowded, they'll steam instead of roast, and we want that beautiful, smoky char, trust me!
02 -
Pop that baking sheet into your hot oven. Let them roast for about 20-25 minutes, flipping them halfway through. You're looking for softened veggies with nice, dark spots – that's where all the flavor lives! This is where the kitchen starts to smell absolutely amazing, a little smoky, a little sweet. Don't rush this step; those roasted notes are what make this **Roasted Tomatillo Salsa Verde** so special. I've pulled them out too early before, and the salsa just wasn't as deep.
03 -
Once roasted, let the veggies cool down a bit. This step is important because blending hot ingredients can create a steam explosion – a messy lesson I learned once! Carefully transfer the roasted tomatillos, onion, garlic, and jalapeños to your blender or food processor. Add the fresh cilantro, the squeeze of lime juice, and your initial teaspoon of salt. Don't overfill your blender, I always forget that!
04 -
Pulse the mixture until you reach your desired consistency. I like my **Roasted Tomatillo Salsa Verde** a little chunky, with some texture, so I don't blend it completely smooth. A few quick pulses usually does the trick for me. If you prefer it super smooth, go for it! Just be careful not to blend it for too long, or it can get a bit frothy. This is where you really start to see that vibrant green color develop, it's so satisfying.
05 -
Now for the most important part: taste! Dip a chip in there, or just grab a spoon. Does it need more salt? Another squeeze of lime? Maybe a tiny pinch of sugar if your tomatillos were extra tart? Adjust as needed. This is your salsa, make it sing! I always have a little tasting spoon nearby, and my kitchen counter usually ends up with a few drips from this step, but who cares, right?
06 -
Once you're happy with the flavor, transfer your glorious **Roasted Tomatillo Salsa Verde** to a jar or airtight container. Let it chill in the fridge for at least 30 minutes. This resting period allows all those amazing flavors to meld and deepen. It truly makes a difference! When it's nice and cold, it's ready for dipping, smothering, or whatever your heart desires. The aroma after chilling is just incredible, fresh and zesty!
# Notes:
01 -
Always use parchment paper on your baking sheet for easy cleanup—it's a game-changer!
02 -
This salsa keeps well for up to a week in the fridge, but it's best in the first few days.
03 -
If you're out of fresh cilantro, a small amount of fresh parsley can work in a pinch, but the flavor will be a bit different.
04 -
Serving it chilled really lets the flavors meld beautifully, making it extra refreshing.
# Equipment Needed:
01 -
Baking sheet
02 -
blender or food processor
03 -
airtight container
# Nutrition (Per Serving):
Calories: 35
Total Fat: 1g
Total Carbohydrate: 6g
Protein: 1g