Easy to make, this homemade roasted tomatillo salsa is smoky, a little sweet and a little spicy. Fresh tomatillos, white onion, garlic, spicy serrano peppers, lime and fragrant cilantro, this salsa is one of my favorite staple!
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Why You'll love this recipe
- This homemade roasted tomatillo salsa, which is a variation of salsa verde, is so flavorful. The charred ingredients give it such a deep flavor, it's tangy, smoky, spicy and simply delicious.
- It's very versatile and can be used for so many different dishes, tacos, bowls, quesadillas, but also grilled chicken, grilled veggies or just as a dip with chips.
- This recipe is quick and easy to make. Yes it does require to clean up a food processor like my restaurant style salsa, but I promise you, it's worth it! You can easily customize the heat to your preference too.
Key Ingredients and variations
- Tomatillos: remove the husk and rinse them out under cold water as they can be a little sticky. They're ripe when they fill out the husk which starts separating on its own.
- White onion: about a ½ of a large onion, peeled.
- Serrano peppers: this roasted salsa is definitely on the spicier side. If you want it milder, use jalapeños or remove some of the seeds and membranes before roasting.
- Garlic: adds flavor.
- Fresh cilantro.
- Lime: for acidity and flavor.
- Water: you'll need a little water to make the salsa for the right consistency.
- Oil: or spray cooking oil before roasting the veggies.
- Salt and pepper.
How to make Roasted tomatillo salsa
- Remove the husk of the tomatillos, then rinse them under cold water. Cut the stems of the serrano peppers. Peel the onion and garlic cloves.
On foil lined baking sheet, add the tomatillos, onion, garlic and serrano peppers. Drizzle oil over use spray cooking oil. Turn oven on low broil.
Add baking sheet to top rack and broil for 8-12 minutes or until charred, flipping halfway with tongs.
Add roasted ingredients to food processor. Add water, cilantro, lime juice , salt and pepper and blitz until fully blended.
Transfer salsa into a bowl, scraping sides with a spatula if needed. Can be served right away, or chilled covered in fridge for about 1 hour. Enjoy!
More Salsa Recipes
If you love salsa check these out!
Tips
- Roast the veggies until charred, you want to see them blistered with blackened marks for the best flavors.
- Adjust salt and pepper to taste after blending.
- If you don't want to use the oven, you can roast the veggies in a cast iron hot skillet on the stovetop or on the grill.
- Adjust the texture by adding less or more water. Always start with less so it doesn't become too watery.
frequently asked questions
The salsa will last for up to 1 week refrigerated in an airtight container.
Ideally I highly recommend using fresh tomatillos for this recipe. Canned would work in a pinch, but it won't be as delicious.
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Roasted Tomatillo Salsa
Equipment
- foil
Ingredients
- 5-6 tomatillos about 1 pound
- 2 serrano peppers or jalapeños
- 3 cloves garlic
- ½ white onion
- 1 teaspoon oil or spray cooking oil
- ½ cup water
- 1 handful fresh cilantro
- 1 lime juiced
- 1 teaspoon salt more or less to taste
- 1 teaspoon black pepper more or less to taste
Instructions
- Remove the husk of the tomatillos, then rinse them under cold water. Cut the stems of the serrano peppers.
- On a foil lined baking sheet, add the tomatillos, onion, garlic and serrano peppers. Drizzle oil over them or use a spray cooking oil. Turn the oven on low broil.
- Add the baking sheet to the top rack and broil for 8-12 minutes or until charred, flipping halfway with tongs.
- Add the roasted ingredients to a food processor. Add water, cilantro, lime juice , salt and pepper and blitz until fully blended (or consistency of preference).
- Transfer the salsa from the food processor into a bowl, scraping the sides with a spatula if needed. Can be served right away, or chilled covered in the fridge for about 1 hour. Enjoy!
Notes
- Serrano peppers are more spicy than jalapeños, you can swap them or scrape the seeds and membranes by slicing them in half before roasting if you prefer a milder salsa.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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