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A white bowl with green salsa with limes and chips in the back.

Roasted Tomatillo Salsa

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.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Chill Time 2 hrs
Total Time 2 hrs 35 mins
Course Side Dish
Cuisine Mexican
Servings 8 People


  • 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


  • 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.


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.
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.
Keyword Green Salsa, Salsa, Tomatillo
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