Tomatillo salsa, often called salsa verde, is a bright green condiment with a mild, tangy heat. This roasted tomatillo salsa verde recipe builds flavor by broiling the vegetables before blending, giving the salsa a deeper, slightly smoky profile. It’s excellent served with chips or used to top tacos, enchiladas, bowls, and grilled meats.
Traditional tomatillo salsa is made from tomatillos, tomatoes, jalapeño, onion and garlic, finished with cilantro, lime juice and a touch of cumin and salt. Tomatillos look like green tomatoes, but they have a tart, slightly acidic flavor that becomes mellow and complex when roasted and combined with the other ingredients.
Roasting concentrates the vegetables’ sweetness and softens tomatillos’ natural tartness, producing a richer, more balanced salsa than raw preparations. Broiling until the skins char and the skins split adds a pleasant smoky note that complements the lime and cilantro.
Although tomatillos themselves are not spicy, the jalapeño in this recipe adds a gentle heat that keeps the salsa mild. If you prefer more heat, increase the number of jalapeños or include some of the seeds and ribs when you seed the pepper.
This salsa is extremely versatile. Enjoy it as a chips-and-salsa starter, spoon it over tacos and enchiladas, or drizzle it on grilled chicken, fish, or roasted vegetables for a fresh, bright finish. It also makes a lively sauce for bowls and grain salads.
How To Roast Tomatillos For Salsa
Start by removing the papery husks from the tomatillos and rinsing them well to remove the sticky residue beneath the husk. Use a quick spray or rub them under running water to get them clean.
Line a sheet pan with foil or parchment and arrange the tomatillos, roma tomatoes, halved onion, whole garlic cloves (skins on) and a whole jalapeño. Broil on high, turning the vegetables periodically, until the skins are charred and the tomatillos and tomatoes have softened and split. The char is desirable — it deepens the flavor.
How To Make The Roasted Tomatillo Salsa Verde
Allow the roasted vegetables to cool slightly so you can handle them safely. Remove the jalapeño stem and scrape out the seeds if you want less heat; leave some seeds if you want a bit more warmth. Peel the garlic skins off the roasted cloves.
Transfer everything to a blender or food processor with cilantro, lime juice, cumin and salt. Pulse or blend until you reach your preferred texture — smooth or slightly chunky. Taste and adjust salt and lime as needed. Remember that flavors settle and often taste more balanced after chilling, so you may want to wait until it has refrigerated before final seasoning.
For the best flavor, chill the salsa in an airtight container for a few hours. If you’re using the salsa immediately for enchiladas or a baked dish, it’s fine to use it right away since the final cooking will heat the salsa.
What Goes With Tomatillo Salsa?
Tomatillo salsa pairs with so many dishes. It’s a classic chip dip, especially with blue corn tortilla chips, and it brightens tacos, enchiladas, taquitos, grilled proteins and bowls. Try it with roasted chicken, fish, pork carnitas or over a rice and bean bowl for fresh acidity and herbal brightness.
This salsa is also a crowd-pleaser for parties and seasonal gatherings. It travels well to potlucks and is a great make-ahead appetizer for summer barbecues or celebrations like Cinco de Mayo.
FAQ
No — this recipe yields a mild salsa. Add more jalapeño or include some seeds if you prefer additional heat.
Salsa verde can refer to green sauces made from tomatillos or from avocado, but this recipe uses tomatillos rather than avocado.
Yes — a food processor or an immersion blender (stick blender) works well. You can also roughly chop the roasted ingredients by hand for a chunkier texture.
Undercooked tomatillos can be tart or bitter. Roasting until they’re well charred and soft helps balance that flavor. Using enough tomatoes and onion and seasoning properly will also offset bitterness.
Roasted Tomatillo Salsa Verde
Bright, tangy and slightly smoky, this roasted tomatillo salsa is quick to make and full of fresh flavor.
Ingredients
- 10 tomatillos, husks removed and rinsed
- 1 large jalapeño
- 4 roma tomatoes
- 1 onion, peeled and halved
- 5 garlic cloves, skins left on while roasting
- ¼ cup cilantro
- ½ lime, juiced
- ½ teaspoon ground cumin
- 2 teaspoons salt, plus more to taste
Instructions
- Preheat the oven to broil.
- Place tomatillos, jalapeño, roma tomatoes, onion and garlic on a foil- or parchment-lined baking sheet.
- Broil, turning the vegetables occasionally, until they are charred and softened (about 15–20 minutes).
- Remove from the oven and let cool slightly.
- Peel the garlic, remove the jalapeño stem and seeds if desired.
- Transfer everything to a blender or food processor with cilantro, lime juice, cumin and salt.
- Blend to your preferred consistency, from chunky to smooth. Adjust salt and lime to taste.
- For best flavor, refrigerate in an airtight container for a few hours before serving; thin with a tablespoon or two of water if it thickens.
Nutrition Information:
Serving Size: ¼ cup • Calories: 12 • Total Fat: 0g • Sodium: 234mg • Carbohydrates: 2g • Fiber: 1g • Sugar: 1g • Protein: 0g
Nutrition estimates are approximate.
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