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    Home » Appetizers » Roasted Tomatillo Salsa Verde

    Roasted Tomatillo Salsa Verde

    Published: Jun 26, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 5 Comments

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    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!

    Roasted Tomatillo Salsa Verde in a Mason Jar with cilantro sprigs beside.

    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!

    overhead view of Salsa Verde with tortilla chips and a cilantro sprig

    🛒 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.

    🔪 Instructions

    Here's an overview of what you'll do to make tomatillo salsa verde. Complete instructions are in the recipe card below.

    1. 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.
    2. Broil for 5 - 7 minutes until slightly blistered.
    3. Transfer the roasted tomatillos to the bowl of a food processor.
    4. Pulse with all remaining ingredients.
    5. Transfer to a jar for storage. The salsa will thicken a little as it cools as the tomatillos have a high pectin content.
    Tomatillos on a foil-lined baking sheet
    1. Broil tomatillos on a foil-lined baking sheet.
    Roasted Tomatillos on a foil-lined baking sheet
    2. Remove from oven when blistered.
    Salsa Verde ingredients in a food processor bowl
    3. Add all ingredients to a food processor.
    Salsa Verde in a food processor bowl
    4. Pulse until blended, leaving it chunky.

    🍽 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!

    Add it to these Shredded Chicken Tacos, this Salsa Verde Chicken Tortilla Casserole, Shrimp Tacos or to your favourite enchiladas.

    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

    Are tomatillos toxic?

    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.

    Is it safe to eat raw tomatillos?

    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.
    Roasted Tomatillo Salsa Verde surrounded by tortilla chips

    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.

    Tomatillo Salsa Verde in a blue bowl with tortilla chips

    Roasted Tomatillo Salsa Verde

    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!
    Print Pin Rate
    Course: Appetizer, Seasonings and Sauces
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 7 minutes
    Total Time: 12 minutes
    Servings: 8
    Calories: 14kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    food processor or blender
    baking sheet

    Ingredients

    • 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

    Instructions

    • 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.

    Nutrition

    Serving: 0.25cup | Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    This post has been updated with extra information to make it more helpful!

    Reader Interactions

    Comments

    1. May

      April 24, 2022 at 4:14 pm

      I spotted tomatillos last week and remembered this recipe of yours. It was perfect for our last Mexican night!

      Reply
      • Elaine

        April 24, 2022 at 4:16 pm

        Thanks! Mexican night is a great idea! Must do that soon! Thanks for taking the time to comment, May.

        Reply
    2. Marnie

      January 19, 2021 at 12:30 pm

      5 stars
      This was so much easier than I thought it would be! I'm going to make your Chicken Tortilla Bake with it today.

      Reply
      • Flavour & Savour

        January 20, 2021 at 8:31 am

        Thanks for letting me know! And thanks for rating it 5 stars, too!

        Reply
    3. Anne

      October 23, 2020 at 2:52 pm

      5 stars
      Fantastic and so easy! I always bought it in a jar because I thought it would be hard to make. No--so easy!

      Reply

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