Homemade tangy roasted tomatillo salsa recipe! Serve with chips, tacos, enchiladas, burrito bowl and more.

This roasted salsa verde recipe is so easy to make. Just roast the tomatillos with other ingredients and ta-daaaah! It’s ready for you to savor. It’ll be warm when it’s right out of the blender, and it’s definitely still tasty at that point, but when it chills in the fridge for a bit I like it even better. The light, vibrant flavor seems to pop a little more when served cool. That’s the beauty of simple recipes made with fresh and natural ingredients.

Ingredients:

Tomatillos – look like small green tomatoes with husks also known as the Mexican husk tomato. Tomatoes and Tomatillos (pronounced as “Toe-Ma-TEA-Yo”) are both members of the nightshade family but tomatillos are the fruit of a different plant and they are covered with papery husks.

Jalapeno Peppers – I like my salsa hot so I added two jalapenos, but you can dial back on the heat if you want. Adding only one instead of two will be a good starting point if you like a milder version.

Onion – I like red onion but white or yellow will work too.

Salt – Use sea salt if available in the kitchen.

Cilantro – Remove stems and use only leaves to avoid bitterness.

Lemon Juice – Squeeze fresh lemon for the salsa.

How to make Tomatillo Salsa Verde?

1. Tomatillos come wrapped in a delicate, paper like husk that is inedible and must be removed before cooking. Do not peel the husk off until you are ready to use the tomatillos. With that layer intact, they can last a couple of weeks. 

2. Once their husks are removed, the tomatillos underneath may feel a bit sticky. That’s okay and normal. Just rinse them clean under cool running water and pat them dry. Again, don’t remove their papery husks until you’re ready to use them. 

3. Gather all the core ingredients.

4. The recipe can be made in 2-3 different ways. You can either boil them or broil them in the oven, or pan roast them. I prefer to roast tomatillos, garlic and jalapeno peppers with 1-2 tablespoons of vegetable oil for 10-15 minutes as it gives a good taste.

5. Transfer them to a bowl or plate to cool-off for 5-10 minutes.

6. Place all the ingredients in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Now it’s time for taste TESTING – taste and adjust spices according to your TASTE BUDS!!

7. Serve with chips or as a buddy to Mexican dishes. It’ll be warm when it’s right out of the blender, and it’s definitely still tasty at that point, but when it chills in the fridge for a bit I like it even better.

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