Spicy, smoky Roasted Tomatillo Salsa is easy to make with a short list of ingredients. This authentic, homemade green salsa makes a delicious dip or condiment.
If there is a selection of different salsas in a Mexican restaurant, I always go for the green ones. There’s just something about the texture and slightly tart-sweet flavor of the tomatillo salsa that makes it impossible for me to stop dunking it one piece at a time.
And just like my blender salsa, this Roasted Tomatillo Salsa recipe is super easy to make.
Oven roasting tomatillos with onions, jalapeño and garlic creates a smoky undertone and enhances the flavor of this salsa in a truly delicious way. It’s spot on best method for the preparation of delicious salsa verde.
Ingredient Notes
- tomatillos – From early summer to late fall, you should be able to find tomatoes in the produce section of most stores. They vary in size but look for light green fruit that completely fills the rind.
- Yellow Onion – Peeled and sliced.
- jalapeno pepper – The hotness of the jalapeño comes from the seeds and the ribs. After cutting it in half I remove some of both because I’m a wimp. Be sure to leave some, though, or you won’t get any heat at all. If you like it spicy you can leave it all or even add an extra jalapeño.
- Garlic cloves – Peeled off.
- Extra virgin olive oil
- coriander – About half a bunch of coriander.
- lime – The juice of a fresh lime.
- sea-salt – For frying and seasoning the salsa.
Removing the peel from tomatoes
Tomatoes are wrapped in a paper-like shell that must be removed before roasting. The shell is easy to remove. However, if it is resistant, twist the shell slightly by the stem and pull it off.
You will notice that the tomatoes feel a little sticky after removing the skin. Just place them in a colander and rinse well with cold water until they are no longer sticky.
How to make Roasted Tomatillo Salsa
- Place the drained tomatillos, chopped onions, jalapeño, and garlic cloves on a rimmed baking sheet. Drizzle the vegetables with olive oil and season the mixture with a little sea salt.
- Roast in a preheated oven at 180°C, shaking the pan occasionally, for about 15 minutes, until the tomatillos are soft and slightly charred. Remove from the oven and let the mixture cool for a few minutes.
- Place the tomatillo mixture in a food processor or blender and add the remaining olive oil, half a bunch of cilantro, and the fresh lime juice.
- Process into a smooth mass. Taste it and season with a pinch of salt only if needed. Place the salsa in an airtight container and refrigerate for at least an hour or until completely chilled.
storage tips
Refrigerate: Store tomatillo salsa in an airtight container in the refrigerator for no more than 4 to 5 days.
Freeze: To keep the salsa longer, place in a freezer-safe plastic bag, squeeze out the air, and seal the bag. Freeze up to 2 to 3 months.
FAQ
Tomatillos are bright green fruits with a papery skin that look like unripe green tomatoes. Although distantly related to the tomato family, they differ greatly in taste and texture. Raw tomatoes have a crisp, tart flavor that becomes milder and sweeter as they cook.
Roasting tomatillos moderates the acidity and enhances the fruit’s natural sweetness. In addition, it imparts a smoky undertone and provides greater depth of flavor than when cooked.
No. The skin of the tomatillos should be removed and discarded before cooking. It’s best to leave them in their shells until ready to roast.
How to Use Roasted Tomatillo Salsa
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Roasted Tomatillo Salsa
Spicy, smoky Roasted Tomatillo Salsa is easy to make with a short list of ingredients. This authentic, homemade green salsa makes a delicious dip or condiment.
Servings: 12 portions
Ingredients
For the roasted tomatillos
- 1½ Pound tomatilloless, shells removed
- ½ large yellow onion, cut
- 1 large jalapeño, Halve and deseed if you like
- 6 whole garlic cloves, peeled off
- 2 tablespoon Extra virgin olive oil
For the rest
- ½ Bunch of fresh coriander
- 1 fresh lime, juiced
- ¼ Cup Extra virgin olive oil,
- ½ teaspoon sea-salt, plus additional to taste
instructions
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Preheat oven to 375 degrees F.
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Remove and discard the skin and rinse the tomatoes under cold water until no longer sticky. Drain well and place the tomatillos on a large baking sheet along with the halved jalapeños, sliced onions, and whole garlic cloves.
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Drizzle with 2 tbsp olive oil and sprinkle with salt. Roast in the preheated oven for 15 to 18 minutes. Reach in with an oven mitt and shake the pan every 5 minutes throughout cooking. Roast until the tomatillos are soft and slightly charred. Remove from the oven and let cool for a few minutes.
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Place the slightly cooled tomatillo mixture in a food processor or blender and add the cilantro, fresh lime juice and ¼ cup olive oil. Process into a smooth mass. Taste and add more salt if needed.
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Transfer to an airtight container and refrigerate for at least an hour or until completely chilled. Serve with tortilla chips, as a condiment for tacos or burritos, or in any recipe that calls for salsa verde.
Remarks
This recipe makes about 3 cups of salsa.
Nourishment
Portion: 0.25 Cup · Calories: 84 kcal · Carbohydrates: 5 G · Protein: 1 G · Fat: 7 G · Saturated Fatty Acids: 1 G · Polyunsaturated fat: 1 G · Monounsaturated fatty acids: 5 G · Sodium: 98 mg · Potassium: 171 mg · Fiber: 1 G · Sugar: 3 G · Vitamin A: 84 IU · Vitamin C: 10 mg · Calcium: 8th mg · Iron: 0.4 mg
Nutritional information is automatically calculated using common ingredients and is an estimate, not a guarantee. Check your ingredient labels at home for more accurate results.
This recipe was originally published on March 20, 2012. It has been updated with new text and images.