I can’t resist sharing my Roasted Tomatillo Salsa Verde, where oven-charred tomatillos and mild peppers meet a surprising pantry ingredient that makes it the ideal topping for tacos and enchiladas.
I can’t resist a bright bowl of Roasted Tomatillo Salsa Verde, it hits with a tang that makes me stop what I’m doing. I love how tomatillos sing with a little heat from jalapeños, but not so spicy it hides everything else.
Every time I spoon it on tacos or serve it with chips I find myself asking what else I can put it on, and yeah I taste it straight from the bowl more than once. This one shows up on my Recetas Con Tomatillos list and always gets questions, because it’s familiar but somehow keeps surprising you.
Ingredients
- Tomatillos: Bright, tart fruit rich in vitamin C and fiber, gives the salsa that tangy punch.
- Jalapeños: Adds heat and green pepper flavor, contains capsaicin, little calories, boosts metabolism.
- White onion: Sweet sharpness when roasted, offers fiber and natural sugars, deepens savory background.
- Garlic: Pungent, mellowed by roasting, provides umami, antibacterial compounds, known for heart benefits.
- Cilantro: Fresh herb, bright citrusy flavor, vitamin K and A, polarizing but super refreshing.
- Lime juice: Adds sharp acidic zip, vitamin C, balances richness, makes flavors pop fast.
Ingredient Quantities
- about 1 1/2 to 2 lb tomatillos, (8 to 10 medium), husks removed
- 2 to 3 jalapeños, (or 1 to 2 serranos if you like it hotter)
- 1 medium white onion
- 4 large garlic cloves
- 1 cup packed fresh cilantro (about 1 bunch)
- 2 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 to 4 tablespoons water (optional, to thin if needed)
How to Make this
1. Preheat oven to 425°F (220°C). Remove husks from the tomatillos and rinse them well to get rid of the sticky residue, then pat dry.
2. Trim stems off the jalapeños (or serranos if you chose those). If you want it milder, cut them open and scrape out the seeds. Put on gloves first, pepper oils will burn your skin if you touch your face later.
3. Peel the outer layer of the white onion and cut into quarters. Leave the 4 garlic cloves whole, you can roast them unpeeled.
4. Arrange the tomatillos, peppers, onion quarters, and garlic cloves on a rimmed baking sheet. Drizzle with the 1 tablespoon olive oil and sprinkle with the 1 teaspoon kosher salt and 1/4 teaspoon black pepper, toss so everything’s lightly coated.
5. Roast in the oven 15 to 20 minutes, turning once halfway through, until the tomatillos are softened and show brown or black blistered spots and the peppers and onion are nicely charred. If garlic starts to brown too fast, tuck it in foil for the last 5 minutes.
6. Let the roasted veggies cool enough to handle. Peel the garlic cloves, remove stems from the peppers, and scrape out any extra charred bits you dont want. Taste a bit of a tomatillo to check heat and acidity.
7. Put the roasted tomatillos, peppers, onion, garlic, 1 cup packed cilantro, and 2 tablespoons fresh lime juice into a blender or food processor. Pulse until you reach your desired texture, from chunky to smooth.
8. If the salsa is too thick, add 2 to 4 tablespoons water a little at a time to thin it. Taste and adjust salt or lime if needed, but remember the recipe started with 1 teaspoon salt and 1/4 teaspoon pepper so only add small amounts.
9. Serve right away or chill at least 30 minutes to let flavors meld. Store in an airtight container in the fridge up to about a week.
10. Quick tips: dont overblend if you want some texture, roasting gives sweeter, deeper flavor than boiling, and wearing gloves when handling peppers is a huge lifesaver.
Equipment Needed
1. Rimmed baking sheet: for roasting the tomatillos, peppers, onion and garlic
2. Blender or food processor: to puree the roasted veggies to your desired texture
3. Chef’s knife: for trimming stems and quartering the onion
4. Cutting board: sturdy surface for all the chopping and trimming
5. Tongs or a spatula: to turn the veggies on the sheet and transfer them
6. Disposable gloves: wear when handling jalapeños or serranos so pepper oils dont burn your skin
7. Measuring spoons and a tablespoon or small measuring cup: for the oil, salt, pepper and lime juice
8. Oven mitts or pot holders: to safely remove and handle the hot baking sheet
9. Aluminum foil and an airtight container: foil to tuck garlic if it browns too fast and a container for chilling or storing leftovers
FAQ
Roasted Tomatillo Salsa Verde Recipe Substitutions and Variations
- Tomatillos: swap with a 14-oz can of tomatillos (drained) or 6 to 8 unripe green tomatoes — roast them the same way for that bright, tangy base.
- Jalapeños: use 1 to 2 poblanos for milder, smoky heat, or 1 to 2 serranos if you want it hotter; take out the seeds to tone it down.
- Cilantro: flat-leaf parsley is the closest stand-in, or try a mix of parsley + a little mint if you really dislike cilantro; use about the same amount.
- Fresh lime juice: lemon juice works great in the same amount, or try 1 to 2 teaspoons white wine vinegar for a sharper tang.
Pro Tips
1. Char for flavor not destruction. Use the broiler or a screaming hot cast iron pan to get blistered spots, turn stuff often and pull it off when it just starts to blacken. If garlic is browning too fast tuck it out of direct heat. You want smoky depth, not ashes.
2. Control the heat with seeds and membranes. Take most seeds out for mellow, leave some in for bite, and taste a little before you blend the whole batch. Wear gloves when you handle the peppers or you will regret it later.
3. Keep texture intentional. Pulse the blender so you can stop at chunky or smooth, overblending makes it thin and flat. If it feels thin, add a spoonful of olive oil or a couple tablespoons of the roasted juices instead of plain water for body and shine.
4. Let it rest and protect the color. Chill at least 30 minutes so flavors marry, then taste and tweak salt and lime slowly. To store, press a thin film of oil on top or freeze small portions in an ice cube tray for quick, single servings later.
Roasted Tomatillo Salsa Verde Recipe
I can't resist sharing my Roasted Tomatillo Salsa Verde, where oven-charred tomatillos and mild peppers meet a surprising pantry ingredient that makes it the ideal topping for tacos and enchiladas.
8
servings
56
kcal
Equipment: 1. Rimmed baking sheet: for roasting the tomatillos, peppers, onion and garlic
2. Blender or food processor: to puree the roasted veggies to your desired texture
3. Chef’s knife: for trimming stems and quartering the onion
4. Cutting board: sturdy surface for all the chopping and trimming
5. Tongs or a spatula: to turn the veggies on the sheet and transfer them
6. Disposable gloves: wear when handling jalapeños or serranos so pepper oils dont burn your skin
7. Measuring spoons and a tablespoon or small measuring cup: for the oil, salt, pepper and lime juice
8. Oven mitts or pot holders: to safely remove and handle the hot baking sheet
9. Aluminum foil and an airtight container: foil to tuck garlic if it browns too fast and a container for chilling or storing leftovers
Ingredients
-
about 1 1/2 to 2 lb tomatillos, (8 to 10 medium), husks removed
-
2 to 3 jalapeños, (or 1 to 2 serranos if you like it hotter)
-
1 medium white onion
-
4 large garlic cloves
-
1 cup packed fresh cilantro (about 1 bunch)
-
2 tablespoons fresh lime juice (about 2 limes)
-
1 tablespoon olive oil
-
1 teaspoon kosher salt
-
1/4 teaspoon ground black pepper
-
2 to 4 tablespoons water (optional, to thin if needed)
Directions
- Preheat oven to 425°F (220°C). Remove husks from the tomatillos and rinse them well to get rid of the sticky residue, then pat dry.
- Trim stems off the jalapeños (or serranos if you chose those). If you want it milder, cut them open and scrape out the seeds. Put on gloves first, pepper oils will burn your skin if you touch your face later.
- Peel the outer layer of the white onion and cut into quarters. Leave the 4 garlic cloves whole, you can roast them unpeeled.
- Arrange the tomatillos, peppers, onion quarters, and garlic cloves on a rimmed baking sheet. Drizzle with the 1 tablespoon olive oil and sprinkle with the 1 teaspoon kosher salt and 1/4 teaspoon black pepper, toss so everything's lightly coated.
- Roast in the oven 15 to 20 minutes, turning once halfway through, until the tomatillos are softened and show brown or black blistered spots and the peppers and onion are nicely charred. If garlic starts to brown too fast, tuck it in foil for the last 5 minutes.
- Let the roasted veggies cool enough to handle. Peel the garlic cloves, remove stems from the peppers, and scrape out any extra charred bits you dont want. Taste a bit of a tomatillo to check heat and acidity.
- Put the roasted tomatillos, peppers, onion, garlic, 1 cup packed cilantro, and 2 tablespoons fresh lime juice into a blender or food processor. Pulse until you reach your desired texture, from chunky to smooth.
- If the salsa is too thick, add 2 to 4 tablespoons water a little at a time to thin it. Taste and adjust salt or lime if needed, but remember the recipe started with 1 teaspoon salt and 1/4 teaspoon pepper so only add small amounts.
- Serve right away or chill at least 30 minutes to let flavors meld. Store in an airtight container in the fridge up to about a week.
- Quick tips: dont overblend if you want some texture, roasting gives sweeter, deeper flavor than boiling, and wearing gloves when handling peppers is a huge lifesaver.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 112g
- Total number of serves: 8
- Calories: 56kcal
- Fat: 1.9g
- Saturated Fat: 0.24g
- Trans Fat: 0g
- Polyunsaturated: 0.17g
- Monounsaturated: 1.23g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 312mg
- Carbohydrates: 9g
- Fiber: 2.5g
- Sugar: 4.6g
- Protein: 1.5g
- Vitamin A: 260IU
- Vitamin C: 18mg
- Calcium: 28mg
- Iron: 0.65mg
