Easy to make, this homemade roasted tomatillo salsa is smoky, a little sweet and a little spicy. Fresh tomatillos, white onion, garlic, spicy serrano peppers, lime and fragrant cilantro, this salsa is one of my favorite staple!
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Why You Should Make This Recipe
- This homemade roasted tomatillo salsa, which is a variation of salsa verde, is so flavorful. The charred ingredients give it such a deep flavor, it's tangy, smoky, spicy and simply delicious.
- It's very versatile and can be used for so many different dishes, tacos, burritos and quesadillas, but also grilled chicken, grilled veggies or just as a dip with chips.
- This recipe is quick and easy to make. Yes it does require to clean up a food processor like my roasted red salsa, but I promise you, it's worth it! You can easily customize the heat to your preference too.
Key Ingredients and Variations
- Tomatillos: remove the husk and rinse them out under cold water as they can be a little sticky. They're ripe when they fill out the husk which starts separating on its own.
- White onion: about a ½ of a large onion, peeled.
- Serrano peppers: this roasted salsa is definitely on the spicier side. If you want it milder, use jalapeños or remove some of the seeds and membranes before roasting.
- Garlic: always adds flavor.
- Fresh cilantro.
- Lime: for acidity and flavor.
- Water: you'll need a little water to make the salsa for the right consistency.
- Oil: or spray cooking oil before roasting the veggies.
- Salt and pepper.
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How to make Roasted Tomatilla Salsa
- Remove the husk of the tomatillos, then rinse them under cold water. Cut the stems of the serrano peppers. Peel the onion and garlic cloves.
Step 1:
- On foil lined baking sheet, add the tomatillos, onion, garlic and serrano peppers. Drizzle oil over use spray cooking oil. Turn oven on low broil.
Step 2:
- Add baking sheet to top rack and broil for 8-12 minutes or until charred, flipping halfway with tongs.
Step 3:
- Add roasted ingredients to food processor. Add water, cilantro, lime juice , salt and pepper and blitz until fully blended.
Step 4:
- Transfer salsa into a bowl, scraping sides with a spatula if needed. Can be served right away, or chilled covered in fridge for about 1 hour. Enjoy!
More Recipes To Explore
Top Tips
- Roast the veggies until charred, you want to see them blistered with blackened marks for the best flavors.
- Adjust salt and pepper to taste after blending.
- If you don't want to use the oven, you can roast the veggies in a cast iron hot skillet on the stovetop or on the grill.
- Adjust the texture by adding less or more water. Always start with less so it doesn't become watery.
Frequently Asked Questions
How long does the roasted tomatillo salsa last?
The salsa will last for up to 1 week refrigerated in an airtight container.
Can I use canned tomatillos?
Ideally I highly recommend using fresh tomatillos for this recipe. Canned would work in a pinch, but it won't be as delicious.
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Roasted Tomatillo Salsa
Servings: servings
Calories: 25.8 kcal
Equipment
- aluminum foil
Ingredients
- 5-6 tomatillos - about 1 pound
- 2 serrano peppers - or jalapeños
- 3 cloves garlic
- ½ white onion
- 1 teaspoon oil - or spray cooking oil
- ½ cup water
- 1 handful cilantro
- 1 lime - juiced
- 2 teaspoons salt - more or less to taste
- 1 teaspoon black pepper - more or less to taste
Instructions
- Remove the husk of the tomatillos, then rinse them under cold water. Cut the stems of the serrano peppers.
- On a foil lined baking sheet, add the tomatillos, onion, garlic and serrano peppers. Drizzle oil over them or use a spray cooking oil. Turn the oven on low broil.
- Add the baking sheet to the top rack and broil for 8-12 minutes or until charred, flipping halfway with tongs.
- Add the roasted ingredients to a food processor. Add water, cilantro, lime juice , salt and pepper and blitz until fully blended (or consistency of preference).
- Transfer the salsa from the food processor into a bowl, scraping the sides with a spatula if needed. Can be served right away, or chilled covered in the fridge for about 1 hour. Enjoy!
Notes
- Serrano peppers are more spicy than jalapeños, you can swap them or scrape the seeds and membranes by slicing them in half before roasting if you prefer a milder salsa.
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.
Nutrition
Serving: 1servingCalories: 25.8kcalCarbohydrates: 4.6gProtein: 0.6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.003gSodium: 777.8mgPotassium: 120.9mgFiber: 1.2gSugar: 1.8gVitamin A: 103.8IUVitamin C: 8.8mgCalcium: 13.7mgIron: 0.4mg
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Hey, I'm Ryan!
Welcome to Look at this Perfect Bite where I'll be sharing lots of fun, easy recipes. Cheesy, saucy, juicy, mouthwatering, delicious food! You'll find lots of Mexican-inspired recipes, burgers, sides, salsas and sauces, grilling, Blackstone, Traeger and so much more!
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