Roasted Tomatillo Salsa Verde
A smoky, tangy green salsa made by roasting tomatillos, jalapeños, and garlic. This classic Southwestern condiment is perfect with tacos, enchiladas, or just for dipping chips. Ready in under 30 minutes!
For 8 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare and Roast Vegetables
- b.Position an oven rack about 6 inches from the broiler and preheat the broiler to high. Line a baking sheet with aluminum foil.
- c.On the baking sheet, combine the husked tomatillos, jalapeños, onion wedges, and unpeeled garlic cloves. Drizzle with olive oil and toss to coat.
- d.Arrange everything in a single layer and place under the broiler.
- e.Broil for 5-7 minutes, until the tops of the vegetables are blistered and blackened in spots.
- 2
Step 2
- a.Continue Roasting
- b.Carefully remove the baking sheet from the oven. Using tongs, flip the vegetables over.
- c.Return the sheet to the broiler and roast for another 5-7 minutes, until the other side is also charred and the tomatillos are soft and have released some juice.
- 3
Step 3
- a.Cool and Prepare for Blending
- b.Remove the baking sheet from the oven and let the vegetables cool for about 5-10 minutes, until they are safe to handle.
- c.Once cool enough, squeeze the roasted garlic cloves out of their papery skins. If you prefer a milder salsa, you can now remove the stems and seeds from the jalapeños.
- 4
Step 4
- a.Blend the Salsa
- b.Transfer all the roasted vegetables, including any accumulated juices from the baking sheet, into a blender or food processor.
- c.Add the fresh cilantro and lime juice.
- d.Pulse several times to chop coarsely. For a chunkier salsa, stop here. For a smoother texture, blend for 20-30 seconds until it reaches your desired consistency.
- e.If the salsa is too thick, add a tablespoon of water at a time and blend until it's just right.
- 5
Step 5
- a.Season and Serve
- b.Pour the salsa into a serving bowl. Stir in the salt.
- c.Taste and adjust seasoning as needed, adding more salt for flavor or a bit more lime juice for brightness.
- d.For best results, let the salsa rest for at least 20 minutes to allow the flavors to meld. Serve warm, at room temperature, or chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a milder salsa, remove the seeds and membranes from the jalapeños after roasting.
- 2For an even spicier kick, use serrano peppers instead of or in addition to jalapeños.
- 3Don't overcrowd the baking sheet. Ensure vegetables are in a single layer for even charring.
- 4The salsa's flavor deepens and improves after resting. Making it a few hours ahead or even the day before is a great idea.
- 5If your tomatillos are particularly tart, a tiny pinch of sugar can help balance the flavors.
- 6Store leftover salsa in an airtight container in the refrigerator for up to 5 days.
Adapt it for your goals.
Smoky
Add one canned chipotle pepper in adobo sauce to the blender for a deep, smoky flavor.
CreamyCreamy
Blend in half of a ripe avocado along with the other ingredients for a creamy, rich texture. Serve immediately as avocado will oxidize.
HerbyHerby
Add a few sprigs of fresh oregano or a tablespoon of chopped epazote to the blender for a more complex herbal note.
SweeterSweeter
Roast a small, cored apple or a few pineapple chunks along with the vegetables to add a touch of natural sweetness that complements the tanginess.
Why this is on our healthy list.
Rich in Antioxidants
Tomatillos, garlic, and onions are packed with antioxidants that help protect your body from damage by free radicals.
Boosts Immunity
High in Vitamin C from the tomatillos and lime juice, this salsa can help strengthen your immune system.
Low-Calorie Flavor
An excellent way to add a burst of flavor to your dishes without adding significant calories or fat, supporting weight management goals.
Aids Digestion
The dietary fiber from the vegetables and cilantro can promote healthy digestion and gut health.
Frequently asked questions
A quarter-cup serving of this Roasted Tomatillo Salsa Verde contains approximately 20-30 calories, making it a very low-calorie and flavorful addition to any meal.