This roasted tomatillo 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 with some fresh cilantro and limes.
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 tomatillo 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 salsa verde would also go great with these black bean and sweet potato tacos or some shredded chicken 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.
⭐️Why You'll Love This Recipe
- Easy to make: Just roast the produce and then blend in a food processor
- Tons of fresh produce: This salsa is loaded with fresh tomatillos, cilantro, onion and jalapeño peppers.
- Goes great on tacos: Make this salsa for your next fish or chicken tacos.
- Great summer time recipe: It's light, full of fresh foods and flavors.
- Makes a great dip: Instead of serving on a main course just enjoy on it's own as a dip.
🌶Ingredients and Variations
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.
Jalapeño Pepper: This can easily be substituted for your favorite hot pepper.
Make it 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.
See full information on ingredients and quantities in the recipe card.
Step 1: Preheat the oven to 425 degrees Fahrenheit .
Step 2: Prepare a rimmed baking sheet by lining with aluminum foil. Set aside.
Step 3: Prepare the tomatillos by removing the papery skins and wash the sticky film off with water, then dry and cut into quarters.
Step 4: In a large mixing bowl, throw in the cut tomatillos, onion, and garlic. (Image 1).
Step 5: Drizzle in the olive oil and toss to coat.
Step 6: Sprinkle in all the spices and salt. Mix really well until everything is evenly coated. (Image 2).
Step 7: Dump everything from the bowl onto the baking sheet and arrange in a single layer. (Image 3).
Step 8: Place in the oven and roast for 20, minutes or until the tomatillos are lightly charred and bubbling.
Step 9: Remove from oven and allow to slightly cool. Carefully take the tinfoil and dump everything into a blender or food processor. (Image 4).
Step 10: Add in cilantro and lime juice.
Step 11: Run until the salsa is pureed or to your desired consistency.
Step 12: 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.
It is better to roast tomatillos first before making salsa. They can also be boiled but roasting, especially with some garlic and seasoning, will bring out more flavor.
Regular salsa uses tomatoes instead of green tomatillos.
Yes, tomatillos need to be peeled before roasting.
🥣Other Dips and Sauces:
Roasted Tomatillo Salsa
- 2 pounds Tomatillos - Husks removed, washed and quartered.
- 2 Jalapeno Peepers (Medium Size) - Diced with seeds removed. Can also be left out.
- 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
- 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, smashed garlic, and jalapeño pepppers.
- 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.