This fast and easy Roasted Tomatillo Salsa Verde is full of bright citrus flavors in a fun green salsa! Perfect as an appetizer dip or a condiment for your favorite Mexican recipes.
Why You Will Love This Recipe
Making your own salsa is incredibly easy. It is so fast and simple, allowing you to make it taste exactly how you want it to.
Total control over customization
! I am typically a fan of the traditional, red salsas, but I love to change things up and this Roasted Tomatillo Salsa is perfect!
The tang of the tomatillos that you find in salsa verde is enhanced through the roasting process.
This Roasted Tomatillo Salsa is based off of the same flavors that are found in my Roasted Poblano Salsa Verde Chicken Enchiladas, so you should head on over to that recipe if you are a fan of these green salsas!
These are the ingredients you need for a homemade salsa verde:
- White Onion
- Jalapeno Peppers
Have you discovered tomatillos yet? They are those odd small, green things that look a little like tomatoes covered in a papery green skin.
I love tomatillos because they they have a unique tangy flavor with a hint of acidity that brightens up any dish.
The tang from the tomatillos balances with the spice of the jalapenos in a really interesting way.
I love to add this salsa on my tacos like these Slow Cooker Shredded Beef Barbacoa Tacos or Vegan Roasted Pepper Tacos! I like a change in texture in most of my food, so I leave my salsa a little chunky.
Remove the outer paper husks from the tomatillos and line them up on a baking sheet.
Peel and cut an onion into quarters, and add to the baking sheet.
Trim the jalapeno, cut in half, and remove seeds (for milder heat). Add to the baking sheet.
Roast in the oven under the broiler until starting to char.
Flip the vegetables and repeat the broiling process to char.
Add the veggies to a food processor or blender with the remaining ingredients. Blend to desired consistency.
Serve as a dip or use as a condiment as desired.
Modifications and Substitutions
Yellow onion instead of white will be just fine.
Make it spicier with more jalapenos or swapping for serrano peppers.
Blend longer to get the salsa smoother.
Roasting is preferred because you get a great char flavor that adds depth to the salsa!
Yes! Peel off the outer skins.
Yes, remove the papery outer husk before using.
Tomatillos are naturally a bit sour, almost citrus-like. If your salsa is too sour, you can add sugar a little at time.
Roasted Tomatillo Salsa Verde
- Peel the tomatillos and place on a baking sheet lined with aluminum foil.1 pound tomatillos
- Peel and quarter the onion. Add the onion to the baking sheet.1 small white onion
- Remove the stems from the jalapenos. If you want a mild salsa, remove all seeds and ribs. For medium salsa, remove seeds and stems from just one. For spicy salsa, leave all seeds and ribs intact. Place on the baking sheet.2 jalapeno peppers
- Move a rack in the oven to the top most position. Turn your oven on to broil. Place the baking sheet on the top rack with the oven left ajar for the heat to escape.
- Broil until char starts to form on the vegetables, approximately 5 minutes. Flip them over to char the second side, approximately 5 more minutes.
- Place all of the roasted vegetables and any juices from the pan into a food processor. Add the juice of 1/2 lime, cumin, and a pinch of salt. Process until you reach your desired consistency.1 teaspoon cumin, 1/2 lime, salt
- Let cool to room temperature or chill before serving.