Roasted Tomatillo Salsa is full of yummy roasted veggies and brings all the flavor to the party. It’s perfect for chips, tacos, and burritos!
A really easy way to bring big flavors to your food is with Roasted Tomatillo Salsa, and it’s so simple to make that you’ll want it all summer long! Roast and blend tomatillos, peppers, onions, garlic, and spices for a salsa that is not only a must-have with chips but is fantastic on all your favorite Mexican-inspired dishes!
More Chips, Please!
When we go out to eat, we always run out of chips before the salsa, so sometimes I immediately ask for another basket (or more). If we go to a restaurant that also serves tomatillo salsa, also known as Salsa Verde, then I’m in heaven, and I need two baskets of chips all to myself! Roasted Tomatillo Salsa isn’t just perfect on chips though, folks. It’s amazing on everything from chicken to shrimp and beef. My absolute favorite way to enjoy this salsa is in a giant breakfast burrito, a summer staple for us once I start making this fresh-tasting salsa that has the perfect kick no matter how you eat it!
Other Recipes to Serve with Roasted Tomatillo Salsa
- Make every occasion a party when you serve Restaurant Style Salsa too! Make sure everyone brings their bag of chips so there’s plenty!
- We all know what comes next…the Margarita cravings! Salsa and margaritas? Your night just got epic.
Produce: You will need tomatillos, onion, garlic, green pepper (a pasillo or other green pepper), jalapeno, lime, and cilantro. Tomatillos look like small green tomatoes with a paper-like covering and are commonly found in grocery stores or farmer’s markets in the summer.
Seasoning: For this salsa, a little salt, pepper, and cumin are also needed.
How to Make Roasted Tomatillo Salsa
STEP ONE: Preheat the oven to 475 degrees F. Line a baking sheet with foil and spray with non-stick spray. Toss the tomatillos, quartered onions, garlic, jalapeno, and green chili on the sheet and roast for 30 minutes.
STEP TWO: Remove the veggies from the oven and place the tomatillos, chili, and jalapeno in a ziplock bag to steam. After 5 minutes, remove the veggies from the bag and peel the green chili and jalapeno skin.
STEP THREE: Place the tomatillos, chili, jalapeno, onion, garlic, cilantro, salt, pepper, cumin, and lime juice in a food processor and blend until smooth. Pour the salsa into a jar or bowl and refrigerate until ready to serve.
Tips for Success
- The paper that the tomatillos come wrapped in must be removed before roasting. When peeling the wrapping, the tomatillos may feel sticky- this resin is standard, doesn’t affect the flavor or texture, and washes off easily.
- For a milder salsa, de-seed the jalapeno after roasting, making sure to discard the seeds and membrane where the heat is found. Leave the seeds in a spicier salsa or use a serrano pepper instead of a jalapeno.
- If you’re short on time, you can pop the veggies under the broiler until they brown and then follow the recipe as written.
What is a tomatillo?
The tomatillo may look like an unripe tomato, but it is a nightshade family member and grows in a papery husk. The name tomatillo translates to “little tomato,” but this fruit has its own flavor. While tomatoes soften as they ripen, tomatillos remain firm and are considered ripe when they fill their husk.
Before using, always peel the husk from the tomatillo and rinse it to remove the sticky residue. Tomatillos are not only popular as a salsa but also as an addition to soups, stews, and marinades and bring a bright acidity to every dish you add it to.
What’s the difference between red salsa and tomatillo salsa?
Red and green salsa are made with similar ingredients, like onion, jalapeno, cilantro, and lime. Red salsa is made with either raw or fire-roasted tomatoes, while green salsa is made with raw or roasted tomatillos. The tomatoes can bring a fresh sweetness to salsa and take on the other flavors of onion and cilantro, making a balanced salsa. On the other hand, Tomatillos are tangy and bring more acid to the salsa, with the other ingredients boosting the tomatillo flavor. For a bolder flavor, use raw tomatillos or roast them for a mild flavor.
Make it a night full of amazing food!
- Salsa Verde Shrimp Taco Recipe
- Sopapilla Cheesecake
- Mexican Sunset
- Black Bean & Chicken Soup
- Carne Asada Tacos
*This post was originally posted on 06/05/2014.
- Preheat your oven to 475 degrees F.
- Place the tomatillos, pasilla pepper, jalapeno pepper, garlic, and onion quarters onto a foil-lined baking sheet.
- Roast for 30 minutes, or until the skins are charred and the insides are steamed.
- Put the peppers and tomatillos into a plastic zip-top bag and allow to steam for 5 minutes. (You can also use a bowl and then cover it tightly with plastic wrap.)
- Peel skins from the peppers and tomatillos using your hands. Then put them into a blender. (For a milder salsa, remove the pepper seeds before blending.)
- Add the onion, roasted garlic, cilantro, salt, pepper, cumin, and lime juice to the blender. Cover and blend until smooth.
- Pour the salsa into a jar and refrigerate until ready to serve.