Made with 8 simple ingredients and packed with flavor this Roasted Tomatillo Salsa will become a household staple. It’s easy to make and naturally vegan and gluten-free. The perfect homemade salsa recipe the entire family will adore!
Oh Roasted Tomatillo Salsa how I simply adore you. Slightly sweet, slightly spicy and perfectly flavorful. This is one tasty salsa verde recipe!
If you asked me what my favorite food is I would probably say chips and salsa. No joke it is hands down one of my favorite things to eat. I love a good homemade salsa and I usually can’t stop at just a few chips.
Roasting the tomatillos, garlic, onion and jalapeño adds a great depth of flavor. Paired with the herby cilantro and generous sprinkle of salt, you will be in salsa heaven.
This recipe is perfect for all your favorite Mexican dishes. Top your tacos, drizzle your burritos and even use it as an enchilada sauce. The options are endless!
- Tomatillos – You can find this fruit at most grocery stores. The appearance is similar to tomatoes although the flavor is much different. Make sure they are firm and not squishy and overripe.
- Onion – I like yellow onion best for this recipe.
- Jalapeño – This adds your spice. If you do not like any spice you can omit this entirely or use 1/2. If you like a lot of spice use a large jalapeño and leave the seeds in after roasting.
- Cilantro – This adds a great herbaceous flavor. If you do not like cilantro you can omit it or add a bit to taste.
- Lime – Roll your citrus before juicing as this helps to release the juice. This adds a brightness to the recipe.
- Salt – I use a fine sea salt and I am generous when making salsa. It really brings out all of the flavors and marries them together.
- Olive Oil – Any neutral tasting oil will work.
How To Make:
First, preheat your oven to 450 degrees. Peel the husk off your tomatillos and rinse. They will have a slightly sticky feel to them before rinsing. You do want to make sure to remove this.
Place your onion, jalapeño, tomatillos and garlic onto a large sheet pan.
Drizzle with olive oil and roast for 20 minutes turning half way through.
You will know the ingredients are done roasting when they are tender and brown.
Now add your roasted tomatillos, onion, cilantro, lime and salt to your food processor. Remove the skin of the garlic and only use the soft roasted portion. Add to your food processor.
Cut your jalapeño in half and remove the seeds as well as the stem. Add to your food processor.
Slowly pulse until everything comes together. You will want it slightly chunky but still processed enough to combine the ingredients.
I like this salsa thick just as it’s made. If you prefer a thinner salsa you can add a bit of water. Add small amounts and pulse until desired consistency.
Taste and adjust flavors as needed. Serve with chips or on your favorite dishes.
Tips For Success:
- Determine your spice level. This salsa has a good kick to it but is not overly spicy. If you prefer a very mild salsa start with half the jalapeño and taste. Also, make sure to remove the seeds. If you prefer it super spicy add the entire jalapeño seeds intact.
- Don’t under roast your vegetable– Roasting your veggies adds a great depth of flavor to this recipe that is so tasty. Make sure to allow them to get tender and fully roasted.
- Don’t over process – You want the salsa to be slightly chunky and not overly processed. It can quickly become a puree. I recommend using pulse function on your food processor to avoid over processing.
Chips and Dip – This one is easy of course. Serve it as an appetizer at those game day parties!
Enchiladas – I have used this as an enchilada sauce and let me tell you it is divine. I like to thin it out with a little water when using it this way.
Tacos, burritos and more – This tasty salsa verde is perfect for all things tacos, burritos, quesadillas, burrito bowls, fajitas and more. I love serving it on breakfast tacos with tofu scramble, potatoes, veggies and avocado.
Yes, the main difference between regular salsa and Salsa Verde is generally the use of tomatillos. Salsa Verde means “green sauce” and is traditionally a mix of tomatillos, onions, cilantro and some sort of spicy pepper. The names are often used interchangeably.
Store in an airtight container in the refrigerator for up to a week. Keep in mind that as salsa sits it tends to get a bit spicier.
I personally wouldn’t recommend freezing salsa, it is much better fresh.
Other Recipes You May Like:
- Simple Homemade Guacamole
- Cilantro Lime Cauliflower Rice
- Slow Cooker Black Beans
- Vegan Sweet Potato Quesadilla
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Roasted Tomatillo Salsa (AKA Salsa Verde)
- 7-8 tomatillos
- 2 cloves garlic
- 1 jalapeño
- 1 tbsp. olive oil
- ½ yellow onion quartered
- ½ lime juiced
- ⅓ cup cilantro roughly chopped
- sea salt to taste
- Preheat oven to 450°
- Prepare your ingredients. Quarter your onion, remove the husk from your tomatillos and rinse them off to remove any sticky residue.
- Place your onion, tomatillos, jalapeño and garlic onto a large sheet pan and drizzle with olive oil.
- Roast for 20 minutes flipping everything halfway through to ensure both sides of your ingredients brown evenly.
- Now add your roasted tomatillos, onion, cilantro, lime and salt to your food processor. Remove the skin of the garlic and only use the soft roasted portion. Add to your food processor.
- Cut your jalapeño in half and remove the seeds as well as the stem. Add to your food processor.
- Slowly pulse until everything comes together. You will want it slightly chunky but still processed enough to combine the ingredients.
- I like this salsa thick just as it's made. If you prefer a thinner salsa you can add a bit of water. Add small amounts and pulse until desired consistency.
- Taste and adjust flavors as needed. Serve with chips or on your favorite dishes.
- If you do not like spice. Start with half of the jalapeño and taste before adding more. Also, make sure to remove the seeds as these will make it extra spicy. Alternately, if you like things extra spicy leave the seeds in your jalapeño.
- Make sure not to over process your salsa it can quickly become puree like. I recommend slowly pulsing until things come together.