This homemade Roasted Tomatillo Salsa recipe is the perfect salsa verde recipe! It is easy to make and combines roasted green tomatillos, jalapeños, and fresh lime juice for a vibrant, fresh salsa that is delicious on tacos, burritos or as a dip for tortilla chips.
We make tacos, burritos or burrito bowls at least once a week in my house! They are easy, versatile and so delicious! Sometimes I keep them really simple and use mostly store bought ingredients. And other times I make Homemade Vegan Tortillas and Lentil Taco Meat with Pineapple Pico de Gallo or Corn Salsa to put on top!
But, lately, I cant get enough of this roasted Tomatillo Salsa recipe! It is easy to make and is packed with roasted tomatillos, jalapeño, cilantro and fresh lime juice. And it comes together right in a blender or food processor, so there is minimal chopping involved!
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Why You'll Love This Recipe
- This salsa verde recipe is simple to make and only requires 7 ingredients!
- And it is delicious on tacos, burritos and as a dip for chips.
- This homemade Tomatillo Salsa recipe is naturally vegan and gluten-free, so anyone can enjoy it.
- It is fresh, vibrant and has the perfect amount of spice.
- And most importantly, it's absolutely delicious!
Ingredient Notes
Tomatillos: Tomatillos are a green fruit that grows in a papery husk. They are also called husk tomatoes even though they are more closely related to gooseberries than they are to tomatoes! They are acidic and perfect for making this tomatillo salsa verde recipe!
White Onion: White onion is more traditional for all types of salsa, but you can also use yellow onion.
Jalapeño: I love jalapeños for this salsa, but you can also use serrano chiles!
Cilantro: I usually say you can leave cilantro out if you don't like it, but this recipe needs the cilantro!
Fresh Lime Juice: This recipe uses less lime juice than most of my salsa recipes because tomatillos are quite acidic.
How to Pick A Good Tomatillo
Tomatillos should be green and firm when gently squeezed. And the husk should be full. There should be no gap between the husk and the fruit inside.
Special Equipment
This recipe requires either a food processor or a blender.
How to Clean Tomatillos
Step 1. First, remove as much of the papery husk as you can. Some of it may stick to the skin of the tomatillos.
Step 2. Run each tomatillo under water, and use your fingers to wipe away any remaining husk and all of the sticky residue on the skin.
Then, slice them in half and they are ready to roast!
Instructions
Step 1. Place an oven rack onto the second highest slot. Preheat your broiler to 500*F.
Onto a baking sheet, combine tomatillos, jalapeño and canola oil. Toss to coat, then place everything cut side down.
Broil for 2-3 minutes until the skin of the tomatillos and jalapeño starts to blister and brown.
Step 2. Using metal tongs, flip each tomatillo and jalapeño cut side up.
Broil once more for 3-4 minutes until the tomatillos are tender and starting to brown on their cut side.
Remove from the oven and allow to cool for 5 minutes.
Step 3. Into the pitcher of a blender or the bowl of a food processor, add chopped onion, minced garlic, roasted tomatillos and jalapeños along with any liquid on the baking sheet, cilantro, lime juice and salt.
Step 4. Pulse the salsa until it reaches your desired consistency.
I like roasted tomatillo salsa to be a finer texture than tomato salsa, but not completely smooth.
Serve immediately, or store in the refrigerator for up to 4 days.
Recipe FAQs
Store the salsa in an airtight container in your refrigerator for up to 4 days.
I do not recommend freezing this recipe.
Tomatillos are a warm weather crop, so they are best from late Spring to early Fall from the months of June to September.
Roasting tomatillos really helps to balance their acidity!
Expert Recipe Tips
Every broiler is different, so keep a close eye on the tomatillos and jalapeños while they broil!
This Tomatillo Salsa Verde recipe yields a medium spicy salsa. If you want a mild salsa, remove the seeds from the jalapeño or only use half of it!
The salsa will thicken up as it chills in the refrigerator.
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📖 Recipe
Tomatillo Salsa Recipe
Equipment
- 1 Baking Sheet
- 1 Blender or Food Processor
- 1 Metal Tongs
- Measuring Cups and Spoons
- 1 Chefs Knife
- 1 Cutting Board
Ingredients
- 1 Pound Tomatillos, husks removed, cleaned and sliced in half
- 1 Medium Jalapeño, stem removed, sliced in half lengthwise see note!
- 1 tablespoon Canola Oil
- ½ Cup Roughly Chopped White Onion about ½ of a small white onion
- 1 Medium Garlic Clove, minced
- ½ Cup Cilantro
- 1 tablespoon Fresh Lime Juice
- ½-3/4 teaspoon Kosher Salt
Instructions
- Place an oven rack on the second highest level. Preheat broiler to 500*F.
- On a baking sheet, combine halved tomatillos, halved jalapeño and canola oil. Toss to coat, then arrange everything so that it is cut side down. Place the baking sheet on the second highest rack of your oven and broil for 2-3 minutes or until the skin of the tomatillos and jalapeño starts to blister and brown. See note.
- Remove the baking sheet from the oven, then use metal tongs to flip everything to be cut side up. Place back onto the second highest rack in your oven and broil for 3-4 minutes, or until the tomatillos are tender and starting to brown. Remove from the oven and allow to cool for 5 minutes.
- Into the pitcher of a blender or bowl of a food processor, add chopped onion, minced garlic, the roasted tomatillos and jalapeño along with any liquid that is on the baking sheet, cilantro, lime juice and ½ teaspoon of kosher salt.
- Pulse until the salsa is your desired texture. I like tomatillo salsa to be blended moother than tomato salsa, but not smooth. Then, taste the salsa and add the remaining ¼ teaspoon of kosher salt if desired.
- You can use the salsa immediately, but I like to refrigerate it until cold first. It will thicken up as it cools!
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