Salsa Verde (Tomatillo Roasted) – Bright, Smoky, and Fresh

Roasted tomatillo salsa is the kind of recipe that turns simple ingredients into something bold and memorable. It’s tangy, a little smoky, and perfectly balanced with heat and freshness. You can make it with just a sheet pan and a blender, and it beats anything in a jar.

Spoon it over tacos, fold it into scrambled eggs, or serve it with a warm bowl of chips. Once you try this version, it’ll become your go-to salsa.

What Makes This Recipe So Good

• Roasted flavor: Charring the tomatillos, peppers, and onions brings out deeper, sweeter notes and a gentle smokiness.
• Balanced heat: You control the spice by adjusting the jalapeño or serrano, and removing or keeping the seeds.
• Fresh finish: Adding cilantro and lime at the end keeps the salsa bright and zesty.
• Foolproof method: A hot oven or broiler does most of the work. No special tools or skills required.
• Versatile: Use it as a dip, marinade, sauce, or base for soups and stews.

What You’ll Need

• 1 1/2 pounds tomatillos, husked and rinsed (about 10–12 medium)
• 1–2 jalapeños or 1 serrano pepper (adjust to taste)
• 1 small white onion, quartered
• 3–4 garlic cloves, unpeeled
• 1/2 cup fresh cilantro leaves and tender stems
• 1–2 tablespoons fresh lime juice (to taste)
• 1–2 tablespoons neutral oil (avocado or canola), plus more for the pan
• Salt, to taste
• Optional: 1/2 teaspoon ground cumin or a pinch of Mexican oregano

How to Make It

1. Prep the produce: Remove husks from the tomatillos and rinse off the sticky residue.

   Pat dry. Halve any large tomatillos so everything roasts evenly.
2. Set the pan: Line a sheet pan with foil for easy cleanup. Lightly oil it to prevent sticking.
3. Add the veggies: Spread tomatillos, jalapeños or serrano, onion quarters, and unpeeled garlic on the pan.

   Drizzle with 1–2 tablespoons oil and toss to coat. Season lightly with salt.

4. Roast hot: Roast at 450°F (232°C) for 15–20 minutes, flipping halfway, until tomatillos slump and blister, onions char at the edges, and peppers blacken in spots. For deeper char, switch to broil for the last 2–3 minutes.
5. Steam and peel: Transfer the roasted peppers to a bowl and cover for 5 minutes.

   This loosens the skins. Peel if you want a milder, smoother salsa. Squeeze roasted garlic from skins.

6. Blend: Add tomatillos (with their juices), peppers, onion, garlic, cilantro, lime juice, and any optional spices to a blender.

   Pulse until you reach your preferred texture. For chunkier salsa, pulse briefly; for smooth, blend longer.
7. Season: Taste and add salt as needed. Adjust lime for brightness and heat by adding more pepper if you like.
8. Rest: Let the salsa sit 10–15 minutes.

   The flavors settle and round out as it cools.

9. Serve: Enjoy at room temperature or chilled with chips, tacos, grilled meats, eggs, or roasted vegetables.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5–7 days. The flavor often improves after day one.
• Freezer: Freeze in portions (ice cube trays or small containers) for up to 3 months. Thaw in the fridge and stir before serving.
• Make-ahead tip: Roast the vegetables a day ahead.

  Blend with cilantro and lime just before serving for maximum freshness.

Benefits of This Recipe

• Nutritious: Tomatillos are rich in vitamin C and antioxidants, and the salsa is naturally low in calories.
• Allergy-friendly: Naturally vegan, dairy-free, and gluten-free.
• Budget-friendly: Simple ingredients, big flavor, and great yield.
• Meal prep hero: One batch supports multiple meals—tacos, bowls, eggs, and more.

Common Mistakes to Avoid

• Skipping the rinse: Tomatillos have a sticky coating under the husk. Rinse well or your salsa may taste off.
• Under-roasting: Pale tomatillos lack depth. Aim for blistered skins and soft flesh for the best flavor.
• Over-blending hot: Blending steaming-hot ingredients can make the salsa too watery and slightly bitter.

  Let them cool a few minutes first.

• Too much lime: Add lime gradually. You can always add more, but too much can overshadow the tomatillos.
• Forgetting salt: Salt brings it to life. Season, taste, and adjust.

Recipe Variations

• Extra smoky: Add a roasted poblano or a small piece of chipotle in adobo for deeper smoke and heat.
• Mellow and mild: Use only one jalapeño and remove seeds and membranes.

  Peel the pepper after roasting.

• Herb swap: Replace some cilantro with fresh parsley for a different green note if you’re not a cilantro fan.
• Avocado salsa verde: Blend in 1 ripe avocado for a creamier, thicker salsa. Add extra lime and salt to balance.
• Raw-crunchy hybrid: Stir in finely chopped raw onion and cilantro after blending for more texture.
• Roasted corn twist: Fold in charred corn kernels for sweetness and body—great with grilled chicken or fish.

FAQ

How spicy is this salsa?

It depends on the peppers and whether you keep the seeds and membranes. Jalapeños are milder, serranos are hotter.

Start with one pepper, taste, and add more if you want extra heat.

Can I make it without a blender?

Yes. Use a food processor and pulse to your preferred texture. For a rustic version, chop everything by hand after roasting; it takes longer but tastes great.

Do I have to peel the peppers?

No, but peeling reduces bitterness and heat.

If the skins are heavily charred, peeling improves texture. If lightly blistered, leaving skins on adds a pleasant smokiness.

Why is my salsa watery?

Tomatillos release a lot of juice. Let the roasted vegetables cool slightly, and don’t blend too long.

If needed, strain briefly or simmer the blended salsa in a skillet for 5–7 minutes to thicken.

Can I use canned tomatillos?

You can, but fresh is best for roasting. If using canned, drain well, then char your peppers, onions, and garlic and blend together. Add a squeeze of lime to brighten the flavor.

Is cilantro required?

It adds signature freshness, but you can reduce it or replace part of it with parsley.

A little mint can also add a clean note, used sparingly.

What do I serve it with?

Tacos, grilled meats, rotisserie chicken, breakfast tacos, chilaquiles, quesadillas, grain bowls, and tortilla chips. It also makes a great marinade for pork or shrimp.

Can I can this salsa for shelf storage?

For safe canning, follow a tested recipe from a reliable source, as acidity levels must be precise. This version is best for refrigeration or freezing.

Wrapping Up

Roasted tomatillo salsa is simple, bold, and endlessly useful.

With a handful of ingredients and a hot oven, you get a bright, smoky sauce that works with almost any meal. Keep a batch in the fridge and you’ll always have a fast way to make dinner taste better. Once you get the hang of it, tweak the heat, herbs, and texture to match your style.