Roasted Tomatillo Salsa

Two tortilla chips resting in a small bowl of tomatillo green salsa.

5 from 3 votes

Tangy, smoky Roasted Tomatillo Salsa is easy to make with a short list of ingredients. This authentic, homemade green salsa is a delicious dip or condiment.

Prep Time5

Cook Time15

Resting Time5

Total Time25

Course: Appetizer, Condiment

Cuisine: Mexican, Southwest

Servings: servings

Calories: 84kcal

Author: Valerie Brunmeier

Ingredients

For the Roasted Tomatillos

1 ½ pounds tomatillos husks removed
½ large yellow onion sliced
1 large jalapeño halved and seeded as desired
6 whole garlic cloves peeled
2 tablespoons extra virgin olive oil

For the Rest

½ bunch fresh cilantro
1 fresh lime juiced
¼ cup extra virgin olive oil
½ teaspoon sea salt plus additional to taste

Instructions

Preheat oven to 375 degrees F.
Remove and discard the husks and rinse the tomatillos under cold water until no longer sticky. Drain well and place the tomatillos on a large baking sheet along with halved jalapeño, sliced onion, and whole cloves of garlic.
Drizzle with 2 tablespoons olive oil and sprinkle salt over the top. Roast in the preheated oven for 15 to 18 minutes. With an oven mitt on, reach in and give the pan a shake every 5 minutes throughout cooking time. Roast until the tomatillos have softened and are slightly charred. Remove from oven and allow to cool for a couple of minutes.
Transfer the slightly cooled tomatillo mixture to a food processor or blender and add the cilantro, fresh lime juice, and ¼ cup olive oil. Process until smooth. Taste and add additional salt, if needed.
Transfer to an airtight container and refrigerate for at least an hour or until completely chilled. Serve with tortilla chips, as a condiment for tacos or burritos, or in any recipe calling for salsa verde.

Notes

This recipe yields approximately 3 cups of salsa.

Nutrition