This roasted tomatillo green chili salsa is fresh, tangy, and has the perfect spice. Use as a dip for chips or make a batch of enchiladas verde. Roasting everything beforehand brings out the intense flavors of the tomatillos, jalapeños, and onions then blended up with some fresh cilantro and limes.
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What is there not to love about fresh, homemade salsas? Fresh produce, bright flavors, and no preservatives. Because when made at home all you need is the fresh produce and some spices to put together a salsa that will be gone in minutes.
This green salsa is one of our favorites and we make sure to grow a tomatillo plant each summer just to make this roasted tomatillo salsa over and over.
Use as an enchilada sauce or served with a bowl of tortilla chips. This fresh salsa verde would also go great with these black bean and sweet potato tacos. Both are easy recipes that would pair well together.
While I love a good red salsa this is a great recipe that highlights fresh tomatillos.
Do you love fresh salsas? Also consider making this mango salsa for your next taco bar.
Ingredients
What is a tomatillo? Raw tomatillos are a small green fruit that looks like a little tomato with a papery husk wrapped around it. When the husk is removed the tomatillo is left with a sticky residue.
They are often referred to as Mexican husk tomatoes but they are not a tomato. Tomatillos have a more acidic, tart flavor vs the sweetness of tomatoes. They are light green in color and are added to make Mexican green sauces.
Here are the ingredients needed to make this green tomatillo salsa.
- Green Tomatillos
- Jalapeño Pepper (poblano, anaheim, and serrano peppers also work)
- Yellow Onion
- Garlic
- Olive Oil
- Cumin
- Cayenne Pepper
- Chili Powder
- Kosher Salt
- Cilantro
- Lime Juice
- Hot Sauce
See recipe card for quantities.
Instructions
This recipe is super easy to put together. Just roast the produce, blend in a high power blender or food processor, and chill. Lets get started!
Preheat the oven to 425 degrees.
Prepare a rimmed baking sheet by lining with aluminum foil. Set aside.
Prepare the tomatillos by removing the papery skins and wash the sticky film off with water, then dry and cut into quarters.
In a large mixing bowl, throw in the cut tomatillos, onion, and garlic.
Drizzle in the olive oil and toss to coat.
Sprinkle in all the spices and salt.
Mix really well until everything is evenly coated.
Dump everything from the bowl onto the baking sheet and arrange in a single layer. Place in the oven and roast for 20, minutes or until the tomatillos are lightly charred and bubbling.
Remove from oven and allow to slightly cool. Carefully take the tinfoil and dump everything into a blender or food processor. Add in cilantro and lime juice.
Run until the salsa is pureed or to your desired consistency.
Add to a serving bowl and place in the refrigerator and allow to chill for at least 2 hours, up to overnight.
Serve with some tacos, use as an enchilada sauce or enjoy with some tortilla chips.
Variations
This tomatillo salsa recipe is very basic and uses fresh ingredients, but there are ways to change it up to your preferences.
- Spicy - While this recipes calls for jalapeños and spices it really isn't overly hot. Add in some extra cayenne, or a hotter pepper to give it an extra kick.
- Leave out cilantro - Cilantro compliments this salsa so well but not everyone enjoys the taste so it would be fine to leave it out. Or consider adding in some fresh oregano in its place.
- Smoky - This salsa can also be roasted in a Traeger to give it a great smoky taste. Follow the instructions the same but smoke at 425 on the smoker instead of the oven.
Equipment
Food Processor - Using a food processor is the best and most effective way to finish off this salsa.
Blender - If you do not have a food processor a blender can also be used. Just dump all the contents in and mix until smooth.
Rimmed Baking Sheet - For roasting everything. The rimmed baking sheet helps keep all the oils and juices that will be extracted during the roasting process.
Citrus Juicer - A good citrus juicer makes squeezing the limes a breeze.
Storage
This salsa will last up to week in the refrigerator in an airtight container.
It also holds up well to freezing. Keep in a freezer safe jar or container and store in the freezer up to 6 months. Make sure when freezing, you leave a little extra room (about ½") of headspace to allow for it to expand.
To thaw, place jar in the refrigerator the day before you want to use it to give it time to fully thaw.
Did you make it? Please let me know in the comments below and leave a 5-star rating on the recipe card. I love hearing from you! Subscribe to join my email list for recipes right to your inbox. We can also connect on social media via Instagram, Pinterest, and Facebook.
Other recipes you may like:
Roasted Tomatillo Salsa
Ingredients
- 2 pounds Tomatillos Husks removed, washed and quartered.
- 2 Jalapeno Peepers (Medium Size) Diced with seeds removed
- 1 Medium Yellow Onion Diced in large pieces
- 4 Garlic Cloves Peeled and smashed
- 1 Tablespoon Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Cumin
- ½ teaspoon Chili Powder
- Pinch of Cayenne more if you want it spicier.
- ¼ Cup Cilantro leaves
- Juice from 2 Limes
Instructions
- Preheat the oven to 425 degrees.
- Prepare a rimmed baking sheet by lining with aluminum foil. Set aside.
- Prepare the tomatillos by removing the papery skins and wash the sticky film off with water, then dry and cut into quarters.
- In a large mixing bowl, add the cut tomatillos, diced onion, and smashed garlic.
- Drizzle in the olive oil and toss to coat.
- Sprinkle in all the spices and salt.
- Mix really well until everything is evenly coated.
- Dump everything onto the baking sheet and arrange in a single layer.
- Place in the oven and roast for 20-25 minutes or until the tomatillos are lightly charred and bubbling.
- Remove from oven and allow to slightly cool.
- Carefully take the foil and dump everything into a blender or food processor. Be sure all the oils and liquids are included.
- Add in cilantro and lime juice.
- Run until the salsa is pureed or to your desired consistency.
- Add to a serving bowl, or jar, and place in the refrigerator and allow to chill for at least 2 hours, up to overnight.
Notes
- Spicy - While this recipes calls for jalapeños and spices it really isn't overly hot. Add in some extra cayenne, or a hotter pepper to give it an extra kick.
- Leave out cilantro - Cilantro compliments this salsa so well but not everyone enjoys the taste so it would be fine to leave it out. Or consider adding in some fresh oregano in its place.
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