I can’t get enough of this roasted tomatillo salsa verde, with its bold, spicy kick and fresh tangy finish. It’s the secret weapon that makes nachos, enchiladas, and chiles rellenos impossible to resist.
I’m obsessed with this Easy Roasted Tomatillo Salsa because it hits that spicy, tangy, ridiculously fresh spot I want with almost everything. The tomatillos bring that sharp little zing I crave, and jalapeño gives me just enough heat to keep going back for another scoop.
I love it cold, I love it messy, I love it dripping over crunchy nachos, cheesy enchiladas, and chiles rellenos. And honestly, I’ll eat it straight with chips before dinner and call it a win.
Bright, punchy, a little smoky. The kind of salsa I keep in the fridge and guard like treasure.
No shame.
Ingredients
- Tomatillos bring that bright, tangy kick that makes this salsa feel fresh.
- Jalapeño or serrano adds heat, so you’ll actually taste a little excitement.
- Onion roasts up sweet and mellow, not sharp or bossy.
- Garlic gives it that cozy, savory depth everyone expects from good salsa.
- Cilantro keeps things herby and green, like your taco needed a little sparkle.
- Lime juice wakes everything up.
It’s tiny, but it matters a lot.
- Oil helps the veggies roast better and adds a smooth little finish.
- Salt pulls the whole thing together, because bland salsa is just sad.
- Black pepper is optional, but Plus, it adds a warm, tiny bite.
- Water loosens it up if it’s too thick.
Basically, salsa control.
Ingredient Quantities
- Tomatillos, husked and rinsed: 1 pound (about 8 to 10 medium)
- Jalapeño or serrano peppers: 1 to 2, stemmed (more if you like it spicy)
- Medium white or yellow onion: 1/2, peeled
- Garlic cloves: 2 to 3, peeled
- Fresh cilantro leaves and tender stems: 1/2 cup packed
- Fresh lime juice: 1 to 2 tablespoons (about 1 lime)
- Olive oil or neutral oil: 1 tablespoon
- Salt: 1 teaspoon, plus more to taste
- Freshly ground black pepper: 1/4 teaspoon, optional
- Water: 1 to 2 tablespoons, as needed to thin
How to Make this
1. Preheat the oven to 425°F and line a rimmed baking sheet with foil or parchment.
2. Trim husks from the tomatillos and rinse them to remove stickiness; pat dry.
3. Place tomatillos, stemmed jalapeño or serrano peppers, peeled onion half, and peeled garlic cloves on the prepared sheet. Drizzle with 1 tablespoon oil and toss to coat.
4. Roast until the tomatillos are blistered and slightly charred and the peppers and onion have softened, about 15 to 20 minutes, turning once for even charring.
5. Let the roasted vegetables cool slightly, then transfer them to a blender or food processor, including any accumulated juices on the baking sheet.
6. Add 1/2 cup packed cilantro, 1 to 2 tablespoons fresh lime juice, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper if using.
7. Pulse or blend until mostly smooth, adding 1 to 2 tablespoons water as needed to reach your desired consistency.
8. Taste and adjust seasoning with more salt, lime juice, or chopped peppers for heat.
9. Chill briefly or serve immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Equipment Needed
1. Oven
2. Rimmed baking sheet lined with foil or parchment
3. Chef knife
4. Cutting board
5. Tongs or spatula for turning vegetables
6. Blender or food processor
7. Measuring spoons and measuring cup for oil and lime juice
8. Small bowl or jar for tasting and storing leftovers
FAQ
Easy Roasted Tomatillo Salsa Recipe Substitutions and Variations
- Tomatillos: substitute green tomatoes or tomatillo salsa from a jar, or use roasted green bell pepper plus a splash of vinegar to mimic tang
- Jalapeño or serrano peppers: substitute poblano for milder heat, or green chiles in adobo for smokier, stronger heat
- Fresh cilantro: substitute fresh parsley for a milder, herbaceous note, or a small amount of fresh basil for a slightly sweet, aromatic twist
- Fresh lime juice: substitute white wine vinegar or apple cider vinegar at about half the amount, or lemon juice at a 1:1 ratio
Pro Tips
1) Roast at full heat and don’t rush the char. The quick, high temperature gives bright flavor and a little smokiness. Turn pieces once so you get even blistering without overcooking the centers.
2) Control the heat by tasting the pepper early. Roast one pepper first, scrape out a seed or two, then blend a small test portion to decide whether to add more. It is easier to add heat than to take it away.
3) Blend with the juices and a splash of cold water in short pulses for better texture. If you want ultra-smooth salsa, strain it through a fine mesh; if you want rustic body, stop while a few bits remain.
4) Brighten and store smartly. Add any extra lime or salt only after chilling so flavors settle. Leftovers keep well refrigerated for several days and also freeze nicely in ice cube trays for single-use portions.
Easy Roasted Tomatillo Salsa Recipe
I can’t get enough of this roasted tomatillo salsa verde, with its bold, spicy kick and fresh tangy finish. It’s the secret weapon that makes nachos, enchiladas, and chiles rellenos impossible to resist.
8
servings
38
kcal
Equipment: 1. Oven
2. Rimmed baking sheet lined with foil or parchment
3. Chef knife
4. Cutting board
5. Tongs or spatula for turning vegetables
6. Blender or food processor
7. Measuring spoons and measuring cup for oil and lime juice
8. Small bowl or jar for tasting and storing leftovers
Ingredients
Tomatillos, husked and rinsed: 1 pound (about 8 to 10 medium)
Jalapeño or serrano peppers: 1 to 2, stemmed (more if you like it spicy)
Medium white or yellow onion: 1/2, peeled
Garlic cloves: 2 to 3, peeled
Fresh cilantro leaves and tender stems: 1/2 cup packed
Fresh lime juice: 1 to 2 tablespoons (about 1 lime)
Olive oil or neutral oil: 1 tablespoon
Salt: 1 teaspoon, plus more to taste
Freshly ground black pepper: 1/4 teaspoon, optional
Water: 1 to 2 tablespoons, as needed to thin
Directions
- Preheat the oven to 425°F and line a rimmed baking sheet with foil or parchment.
- Trim husks from the tomatillos and rinse them to remove stickiness; pat dry.
- Place tomatillos, stemmed jalapeño or serrano peppers, peeled onion half, and peeled garlic cloves on the prepared sheet. Drizzle with 1 tablespoon oil and toss to coat.
- Roast until the tomatillos are blistered and slightly charred and the peppers and onion have softened, about 15 to 20 minutes, turning once for even charring.
- Let the roasted vegetables cool slightly, then transfer them to a blender or food processor, including any accumulated juices on the baking sheet.
- Add 1/2 cup packed cilantro, 1 to 2 tablespoons fresh lime juice, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper if using.
- Pulse or blend until mostly smooth, adding 1 to 2 tablespoons water as needed to reach your desired consistency.
- Taste and adjust seasoning with more salt, lime juice, or chopped peppers for heat.
- Chill briefly or serve immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days.
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: 70g
- Total number of serves: 8
- Calories: 38kcal
- Fat: 1.81g
- Saturated Fat: 0.25g
- Trans Fat: 0g
- Polyunsaturated: 0.19g
- Monounsaturated: 1.25g
- Cholesterol: 0mg
- Sodium: 288mg
- Potassium: 177mg
- Carbohydrates: 5g
- Fiber: 1.25g
- Sugar: 2.53g
- Protein: 0.76g
- Vitamin A: 33IU
- Vitamin C: 9.5mg
- Calcium: 10.25mg
- Iron: 0.21mg
