Tomatillos give this Roasted Tomatillo Salsa Verde bright, fresh flavours that go well with any Mexican or Tex-Mex dishes! Delicious simply as a dip for tortilla chips, in tacos, enchiladas, or in your favourite Mexican recipes! Easy instructions to make this spicy green sauce at home in just a few minutes!
Homemade Roasted Tomatillo Salsa Verde! Have you made it?
Say the word salsa, and most of us think of red salsa, either the cooked variety you buy in a jar, or fresh salsa or pico de gallo. If you haven't given salsa verde (green salsa) a try, you must! It's a delicious change.
It's quick and easy to whip up a batch of tomatillo salsa verde in a food processor or blender. Roast tomatillos to bring out their flavour, then pulse with the remaining ingredients and serve!
🛒 Homemade Salsa Verde Ingredients
This short list of ingredients is all you'll need to make this green salsa.
- tomatillos: These look like small green tomatoes, but they're not related. They're usually sold with their papery outer husk intact. Keep the husk on until you're ready to use them. Then peel it off and wash the tomatillo, as there is usually sticky residue left from the husk. Read more about tomatillos in this article, What are Tomatillos, Anyway?
- onion: white onion adds depth of flavour
- jalapeño pepper: use as much or as little as you like. If you like your salsa spicier, leave the seeds in.
- garlic: fresh cloves, add lots of flavour, so don't leave it out
- cilantro: use according to your taste
- lime juice: freshly squeezed
- salt and sugar, if the flavour needs adjustment.
Here's an overview of what you'll do to make tomatillo salsa verde. Complete instructions are in the recipe card below.
- Wash tomatillos and cut them in half through their equator. Place them cut side down on a foil-lined baking sheet along with whole garlic cloves.
- Broil for 5 - 7 minutes until slightly blistered.
- Transfer the roasted tomatillos to the bowl of a food processor.
- Pulse with all remaining ingredients.
- Transfer to a jar for storage. The salsa will thicken a little as it cools as the tomatillos have a high pectin content.
🍽 Serving suggestions
Salsa Verde with roasted tomatillos makes a delicious dip for tortilla chips or anything you'd normally dip into tomato salsa. But don't stop there!
You can also use it to make an easy weeknight dinner. Top a chicken breast with salsa verde, lay a slice of Monterey Jack cheese on top and bake in the oven.
❓Questions about tomatillos
Once the tomatillo is ripe, the papery lantern that covers it will begin to dry and peel off. The fruit will be sour before the lantern peels off, so you won't want to eat it then. The stem, paper covering, and leaves are poisonous, so you'll need to wash your tomatillos well.
Raw tomatillos are safe to eat once they've been washed, but they can be quite sour. Roasting improves their flavour.
🔁 Possible variations - make it your own!
- Add chopped avocado and make a creamy avocado tomatillo salsa verde.
- Vary the heat level by adding more or less jalapeño pepper.
- If you're not a fan of cilantro, use a little less, or if you love it, add a little more!
- Leave it chunky, or process it a little longer and make it smooth.
How to store salsa verde
This recipe makes about 2 cups of salsa. I like to store this tomatillo salsa verde in a glass jar, covered, in the fridge. It will last for 5 days.
When you make this salsa verde with tomatillos, please leave a comment and a star rating below. I love hearing when you've made one of my recipes! Subscribe to my newsletter and have new recipes delivered straight to your inbox.
Roasted Tomatillo Salsa Verde
- 8 oz tomatillos, husked and rinsed
- 2 cloves garlic
- ¼ cup white onion
- ¼ cup cilantro
- 1 med jalapeño
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon sea salt
- ½ teaspoon sugar, use Monkfruit for keto diet
- Remove the husks from the tomatillos and rinse to remove the stickiness. Slice in half through their equator.
- Place tomatillos face down on a foil-lined baking sheet. Add garlic cloves (in their skins) to the sheet.
- Broil 4 inches from element for 5-7 minutes, watching carefully, until they are slightly blistered.
- Remove from oven and transfer to a food processor or blender.
- Add remaining ingredients and pulse until combined. Leave the salsa verde a little chunky.
- Taste and adjust seasoning to your liking, then transfer to a jar. Salsa will thicken as it cools. Store in refrigerator for up to 5 days.
This post has been updated with extra information to make it more helpful!