Tangy, smoky Roasted Tomatillo Salsa is easy to make with a short list of ingredients. This authentic, homemade green salsa is a delicious dip or condiment.
When there is a selection of different salsas at a Mexican restaurant, I always go for the green. There’s just something about the texture and slightly tart-sweet flavor of Tomatillo Salsa that makes it impossible for me to stop dipping chip after chip.
And, like my Blender Salsa, this Roasted Tomatillo Salsa recipe is very easy to make.
Roasting tomatillos in the oven with onion, jalapeño, and garlic creates a smoky undertone and enhances the flavor of this salsa in a seriously delicious way. It is the very best method for making delicious salsa verde.
Ingredient Notes
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Tomatillos – You should be able to find tomatillos in the produce section of most stores starting in early summer though late fall. They will differ in size but look for bright green fruit that fully fills out the husk.
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Yellow onion – Peeled and sliced.
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Jalapeño pepper – The heat of the jalapeño comes from the seeds and the ribs. After slicing it in half, I remove some of both because I’m a wimp. Be sure to leave some behind though or you’ll get absolutely no heat at all. If you like it hot you can leave it all, or even throw in an additional jalapeño.
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Garlic cloves – Peeled.
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Extra virgin olive oil
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Cilantro – About half a bunch of cilantro.
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Lime – The juice from a fresh lime.
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Sea salt – For roasting and for seasoning the salsa.
Removing the Husk from Tomatillos
Tomatillos come wrapped in a papery husk that must be removed before roasting. The husks are easy to remove but if they are resistant, twist the husk slightly at the stem and pull it away.
You’ll notice that the tomatillos feel a bit sticky when the husks are removed. Just place them in a colander and rinse them well with cold water until they are no longer sticky.
How to Make Roasted Tomatillo Salsa
- Place the drained tomatillos, sliced onion, jalapeño, and garlic cloves on a rimmed baking sheet. Drizzle the veggies with olive oil and season the mixture with some sea salt.
- Roast in a preheated 375 degree F oven for about 15 minutes, shaking the pan every now and then, until the tomatillos have softened and are slightly charred. Remove from the oven and allow the mixture to cool for a few minutes.
- Transfer the tomatillo mixture to a food processor or blender and add the remaining olive oil, half a bunch of cilantro, and the fresh lime juice.
- Process until smooth. Give it a taste and season with a little salt, only if needed. Transfer the salsa to an airtight container and refrigerate for at least an hour or until completely chilled.
Storage Tips
Refrigerate: Store Tomatillo Salsa in an airtight container in the refrigerator for no more than 4 to 5 days.
Freeze: For longer storage, transfer the salsa to a freezer-safe plastic storage bag, press out the air and seal the bag. Freeze for up to 2 to 3 months.
FAQ
What are tomatillos?
Tomatillos are a bright green fruit with a paper-like husk that look like unripe green tomatoes. Although they are distantly related to the tomato family, they are very different in flavor and texture. Raw tomatillos have a crisp, tart flavor that becomes milder and sweeter when cooked.
Is it better to roast or boil tomatillos for salsa?
Roasting tomatillos mellows the tartness and enhances the natural sweetness of the fruit. In addition, it adds a smoky undertone and creates more depth of flavor than you get from boiling them.
Can you roast tomatillos with the husk on?
No. The husks of tomatillos should be removed and discarded before cooking. It’s best to leave them in their husks until you’re ready to roast them.
How to Use Roasted Tomatillo Salsa
More Dip Recipes You’ll Love
Blender Salsa
Creamy Tomatillo Avocado Salsa
Easy Corn Salsa (Chipotle Copycat)
Chipotle Guacamole Recipe
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Print Roasted Tomatillo Salsa
Tangy, smoky Roasted Tomatillo Salsa is easy to make with a short list of ingredients. This authentic, homemade green salsa is a delicious dip or condiment.
Course Appetizer, Condiment
Cuisine Mexican, Southwest
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Resting Time 5 minutes minutes
Total Time 25 minutes minutes
Servings 12 servings
Calories 84kcal
Ingredients
For the Roasted Tomatillos
- 1 ½ pounds tomatillos husks removed
- ½ large yellow onion sliced
- 1 large jalapeño halved and seeded as desired
- 6 whole garlic cloves peeled
- 2 tablespoons extra virgin olive oil
For the Rest
- ½ bunch fresh cilantro
- 1 fresh lime juiced
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt plus additional to taste
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