Roasted Tomatillo Salsa Recipe

Roasted tomatillo salsa is one of my favorite salsa verde recipes. By roasting tomatillos for this salsa recipe on a sheet pan, the natural sugars in the fruits and vegetables are caramelized giving this green salsa recipe another depth of flavor.

Did you know that tomatillos are actually a fruit!? Here is a list of more fruits that start with the letter T.

Roasted Tomatillo Salsa Ingredients:

• tomatillos - hulled and washed - I grow tomatillos in the garden each year to make this recipe. Be sure to have 2 plants so they can cross-pollinate.
• jalapeño pepper - I use a fresh green jalapeño but a red jalapeno can be substituted. I use a combination of red jalapeños and green jalapeño when I make my pepper jelly.
• poblano pepper - if you are looking for a milder salsa, substitute in a green bell pepper for the poblano pepper
• garlic cloves - Peeled and root end removed
• onion, chopped - I use a white or yellow onion. Use what you have in your pantry.
• salt - to taste - I use kosher salt but any table salt, sea salt or flake salt will work for this recipe.
• olive oil - olive oil is used in roasted of the tomatillos and other vegetables. If you prefer another neutral, high heat tolerant oil, use that one.
• cilantro leaves and tender stems - Washed and chopped. The tender stems are the stems where the cilantro leaves are attached, not the stem at the end of the cilantro.
• Lime juice - fresh lime juice is best, but I will substitute in bottled lime juice if I am out of fresh limes.

How to prepare tomatillos for salsa

I like to use food-safe gloves when handling tomatillos. For some reason the raw tomatillos make my hands break out and hurt. You may not have to wear gloves but this is my suggestion if you have a reaction to raw tomatillos.

1. Wash the tomatillos - I have space to grow my town tomatillos in the summer so therefore I need to wash them first.
2. Peel the tomatillos - The paper-like outer shell of the tomatillos easily peels off. Also take off the stems.
3. Rinse again - I like to rinse the sticky outside of the tomatillos.
4. Slice - Slice the tomatillos in half.

How to make roasted tomatillo salsa

1. Preheat your oven to 425 F.
2. Place the tomatillos, jalapeño, poblano pepper, garlic and onion on a rimmed baking sheet.
3. Drizzle the vegetables with olive oil and give a light sprinkling of salt.
4. Roast the tomatillo salsa vegetables in the preheated oven for 50 minutes, stirring once at the 40-minute mark, or until the vegetables are soft and caramelized on the edges,
5. Allow the roasted ingredients cool to room temperature for easier handling.
6. Add all the roasted vegetables along with fresh cilantro and lime juice, into a blender or food processor.
7. Be sure to scrape all the oil and drippings from the sheet pan into the blender or food processor.
8. Pulse until the salsa is smooth and no chunks of vegetables remain, scraping down the sides as necessary.
9. If the salsa is too thick for your liking, add more liquid, such as more lime juice or even a chicken stock or vegetable broth.
10. Taste and adjust the seasoning with salt based on your taste.
11. Store in an airtight container in the refrigerator for up to a week.

🇲🇽 More Mexican Inspired Recipes

• Stuffed Taco Shells Recipe - all the delicious flavors of the tacos you love stuffed in a pasta shell. 
• Sour Cream Chicken Enchiladas Recipe - my family loves the mild flavor and creamy cheesy sauce in these chicken enchiladas
• Crockpot Mexican Corn Soup - ayers of flavor that include shredded chicken, black beans, creamed corn, Mexican spices as well as a creamy broth. 
• Chili Verde - seared chunks of pork butt simmered in tomatillo salsa and broth until fall apart fork tender
• Mexican Corn Casserole - Perfect for taking to a summer party, fiesta or Cinco de Mayo celebration.
• Keto Margarita - the skinny margarita recipe you need to make when you are looking for a low carb margarita for hot summer days.

📖 Recipe

Roasted Tomatillo Salsa

Sarah Mock

By roasting tomatillos for this salsa recipe on a sheet pan the natural sugars in the vegetables are caramelized giving this green salsa recipe another depth of flavor.

5 from 3 votes

Print Recipe

Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 10 minutes mins

Cook time for the recipeCook Time 50 minutes mins

total time to prep and cook the recipe.Total Time 1 hour hr

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Dips & Salsas

Cuisine Mexican

Makes 2 cups

Per Serving 45 kcal

Ingredients

 

US CustomaryMetric

1x2x3x

• ▢ 1 pound tomatillos (husked and chopped)
• ▢ 4 jalapeno peppers (seeded and stems removed)
• ▢ 2 poblano peppers (seeded and stems removed)
• ▢ 2 garlic cloves (peeled)
• ▢ ½ a bunch fresh cilantro (thick bottom stems cut off, roughly chopped)
• ▢ 1 small white onion (finely chopped)
• ▢ Salt
• ▢ Olive OIl
• ▢ ¼ cup Lime juice

US CustomaryMetric

Instructions

 

• Preheat your oven to 425 F.
• Place the tomatillos, jalapeño, poblano pepper, garlic and onion on a rimmed baking sheet.
  1 pound tomatillos, 4 jalapeno peppers, 2 poblano peppers, 2 garlic cloves, 1 small white onion
• Drizzle the vegetables with olive oil and give a light sprinkling of salt.
  Olive OIl, Salt
• Roast the tomatillo salsa vegetables in the preheated oven for 50 minutes, stirring once at the 40-minute mark, or until the vegetables are soft and caramelized on the edges,
• Allow the roasted ingredients cool to room temperature for easier handling.
• Add all the roasted vegetables along with fresh cilantro and lime juice, into a blender or food processor.
  ½ a bunch fresh cilantro, ¼ cup Lime juice
• Be sure to scrape all the oil and drippings from the sheet pan into the blender or food processor.
• Pulse until the salsa is smooth and no chunks of vegetables remain, scraping down the sides as necessary.
• If the salsa is too thick for your liking,

  add more liquid

  , such as more lime juice or even a

  or vegetable broth.
• Taste and adjust the seasoning with salt based on your taste.
• Store in an airtight container in the refrigerator for up to a week.

Notes

How to prepare tomatillos for salsa

I like to use food safe gloves when handling tomatillos.

1. Wash the tomatillos - I have space to grow my town tomatillos in the summer so therefore I need to wash them first.
2. Peel the tomatillos - The paper-like outer shell of the tomatillos easily peels off. Also take off the stems.
3. Rinse again - I like to rinse the sticky outside of the tomatillos.
4. Slice - Slice the tomatillos in half.

Nutrition

Serving: 1Calories: 45kcalCarbohydrates: 6gProtein: 1gFat: 2gPolyunsaturated Fat: 2gSodium: 75mgFiber: 2gSugar: 3g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.