This roasted tomatillo salsa recipe is a delicious and versatile sauce that can be used as a dip, topping, or marinade. It's made with fresh tomatillos, jalapeños, garlic, lime juice, and cilantro and is roasted to bring out its natural sweetness. The salsa has a tangy and slightly spicy flavor that pairs well with tacos, burritos, eggs, and more. For more tasty Salsas, check out this Homemade Salsa, 15 Minutes Tomatillo Sauce, and Mexican Cheese Dip.
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What is Roasted Tomatillo Salsa?
Roasted Tomatillo Salsa, also known as Salsa Verde, is a type of salsa made from tomatillos, a small green fruit closely related to tomatoes. The tomatillos are roasted to bring out their natural sweetness and give the sauce a smoky flavor. They are typically combined with other ingredients such as jalapeños, garlic, and cilantro to create a tangy and slightly spicy sauce. Roasted tomatillo salsa can be used as a dip, topping, or marinade for various dishes, including tacos, burritos, and eggs.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Tomatillos: Tomatillos add a tangy and slightly sweet flavor to the salsa and are the main ingredient. Husked, well rinsed, and quartered before being added to the recipe.
- Onion: Add a sharp and slightly sweet flavor to the salsa.
- Fresh Garlic: Adds a strong, pungent aroma and flavor to the salsa and is used to enhance the other flavors.
- Jalapeño pepper: Add a mild to medium level of heat to the salsa, depending on if they are seeded or not, and are usually used to give the salsa its characteristic spicy flavor.
- Extra virgin olive oil: Lightly coats the ingredients before roasting to help them cook evenly and add a subtle fruity flavor.
- Kosher salt: Enhance the salsa's flavor and bring out the tomatillos' sweetness.
- Fresh cilantro leaves: Adds a fresh, herbaceous flavor and aroma to the salsa and is used as a garnish.
- Lime: Adds a bright and acidic flavor to the salsa. It also helps to increase the shelf life of the salsa by slowing down the oxidation of the ingredients.
Tools you'll need
How to Make Tomatillo Salsa
Note: The full instructions are provided in the recipe card below.
Set a rack about 5 inches beneath the heating element and preheat the broiler; this ensures the vegetables are close enough to the heating element to get a good char and roast properly. Toss tomatillos, onion, jalapenos, serranos, and unpeeled garlic with oil and place on a foil-lined baking sheet with aluminum foil. Broil, shake pan occasionally until vegetables are softened and lightly charred for 10 to 12 minutes.
After the roasting, place the tomatillo in a large zipper bag and seal it; let sit in the bag for 15 to 20 minutes to "sweat" and release additional juices. Peel off the garlic and set aside along with the onion and jalapeno to cool. Add the roasted vegetables and the tomatillo liquid from the zipper bag to the bowl of a food processor or blender. Add the cilantro, lime juice, and 1 teaspoon kosher salt, and pulse until chunky, about 5 to 7 pulses or until desired consistency.
Taste and adjust seasoning with salt if needed. Serve the roasted tomatillo salsa immediately or store it in an airtight container in the refrigerator for up to 3 days. The tomatillo liquid will help incorporate all the flavors and juices from the vegetables into the salsa and make it more flavorful; it will also help blend the salsa to the desired consistency.
Substitutions
- Tomatillos: You can use canned tomatillos instead if you can't find fresh tomatillos. Drain the liquid and rinse the tomatillos before using them in the recipe.
- Onion: Use a shallot instead if you don't have a small onion.
- Fresh Garlic: If you don't have fresh garlic, use ½ teaspoon garlic powder.
- Jalapeño peppers: If you don't have jalapeño peppers, you can use chili pepper such as serrano, habanero, or poblano pepper.
- Jalapeno chili pepper: If you don't have a Jalapeno pepper, you can use a Serrano chili pepper or any other chili pepper.
- Extra virgin olive oil: You can use neutral flavored oil such as avocado, canola, or vegetable oil.
- Kosher salt: If you don't have kosher salt, you can use any other kind of salt, such as sea salt, table salt, or Himalayan salt, but you should be careful when adding it to the recipe as these types of salt are usually saltier than kosher salt and require less to achieve the same level of saltiness.
- Sugar: If you don't have sugar, agave nectar or omitted entirely.
- Fresh Lime: If you don't have lime, use lemon or orange juice instead.
Variations
- Roasted Tomato Salsa: You can replace some or all of the tomatillos with Roma tomatoes to make a roasted tomato salsa.
- Smoky Roasted Tomatillo Salsa: You can add a smoky flavor to the salsa by adding a small piece of chipotle pepper in adobo sauce or 1 teaspoon of smoked paprika to the recipe.
- Fruity Roasted Tomatillo Salsa: Adding sweetness and a fruity flavor to the salsa by adding ¼ cup of diced pineapple or mango to the recipe.
- Creamy Roasted Tomatillo Salsa: You can make a creamy version of the salsa by blending in ¼ cup of sour cream or Greek yogurt before serving.
- Black Bean Roasted Tomatillo Salsa: Add some protein to the salsa by stirring in ½ cup of black beans before serving.
- Roasted Tomatillo and Avocado Salsa: You can make a creamier and more filling salsa by adding 1 diced avocado to the recipe before blending.
How to Serve
- As a dip: Serve it with tortilla chips, veggies, or other chips.
- As a topping: Use it as a topping for tacos, burritos, enchiladas, or other Mexican-inspired dishes.
- As a sauce: Use it for scrambled eggs, quesadillas, or huevos rancheros.
- As a salad dressing: Mix it with some sour cream or Greek yogurt to make a a tangy and spicy salad.
- As a spread: Spread it on sandwiches, burgers, or pizzas.
How to Store and Reheat
To store: Roasted tomatillo salsa can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat: transfer the salsa to a saucepan and heat it over medium heat until it reaches your desired temperature. If the salsa has thickened too much in the refrigerator, you can add a small amount of water to loosen it.
Alternatively, you can also reheat the salsa in the microwave. Place the salsa in a microwave-safe container and heat it on high for 1-2 minutes or until it reaches your desired temperature. Stir the salsa occasionally while reheating to ensure even heating.
How to Make Ahead
Roasted tomatillo salsa can be made a day ahead and stored in an airtight container for up to 3 days.
How to Freeze
Freeze the salsa for a longer shelf-life. Let the salsa cool to room temperature and then transfer it to an airtight container or freezer bag. Press out as much air as possible before sealing the container or bag. Roasted tomatillo salsa can be stored in the freezer for up to 3 months. To thaw, move it to the refrigerator and allow it to thaw overnight, or place the container or bag in a bowl of cold water until thawed.
Tips For Making The Best Roasted Tomatillo Sauce
- Use ripe tomatillos: Make sure to use ripe and firm tomatillos. They should be a bright green color and should be free from any brown or black spots.
- Roasting the vegetables: This brings out their natural sweetness and gives the salsa a smoky flavor. Toss the vegetables with oil and salt before roasting to ensure even cooking.
- Adjust the heat: Jalapeño peppers can vary in their level of heat. To adjust the salsa's heat, remove the seeds and membranes from the peppers before using them in the recipe.
- Taste and adjust the seasoning: After blending the salsa, taste it and adjust the seasoning as needed. Add more salt, sugar, or lemon juice to taste.
- Use fresh cilantro: Fresh cilantro adds a fresh, herbaceous flavor and aroma to the salsa, so try to use fresh cilantro leaves instead of dried ones.
- Blend it to your preference: Some people prefer smooth salsa, while others prefer a chunkier salsa. You can blend it to your preference.
- Experiment with different variations: You can experiment with different recipe variations by adding different types of fruits, vegetables, or herbs to the salsa to suit your taste and preferences.
- Make it in advance: Roasted tomatillo salsa is perfect for making in advance; it will get more flavorful as it sits in the fridge.
- Add some depth: Add some depth to the salsa by adding ground cumin, coriander, or chili powder.
FAQ
Can I use canned tomatillos instead of fresh ones?
You can use canned tomatillos instead of fresh ones. Drain the liquid and rinse the tomatillos before using them in the recipe. The texture and flavor may be slightly different than using fresh tomatillos.
Can I make the salsa milder or spicier?
You can make the salsa milder or spicier by adjusting the number of chili peppers in the recipe. You can remove the seeds and membranes from the peppers before using them in the recipe to make the salsa milder or add more peppers to make it spicier.
Can I freeze the salsa?
You can freeze the salsa for a longer shelf-life. Let it cool to room temperature, and then transfer it to an airtight container or freezer bag, making sure to press out as much air as possible before sealing the container or bag. Roasted tomatillo salsa can be stored in the freezer for up to 3 months.
Can I use other types of peppers instead of jalapeño peppers?
You can use other peppers such as serrano, habanero, or poblano instead of jalapeño peppers. Remember that these peppers can vary in their heat level and will affect the overall spiciness of the salsa.
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Recipe
Easy Roasted Tomatillo Salsa
Ingredients
- 1¼ lbs tomatillos , husked, and stems removed, well rinsed, and dried.
- 1 small onion , quartered
- 3 small cloves garlic , unpeeled
- 2 jalapeños pepper , remove the stem
- 2 serrano pepper , remove the steam
- 1 tablespoon extra virgin olive oil or olive oil
- 1 teaspoon kosher salt , to taste
- 1 bunch fresh cilantro leaves , chopped
- juice from ½ lime
Instructions
- Set a rack about 5 inches beneath the heating element and preheat the broiler; this ensures that the vegetables are close enough to the heating element to get a good char and roast properly. Toss tomatillos, onion, jalapenos, serranos, and unpeeled garlic with oil and place on a foil-lined baking sheet with aluminum foil. Broil, shake pan occasionally until vegetables are softened and lightly charred for 10 to 12 minutes.
- After the roasting, place the tomatillo in a large zipper bag and seal it; let sit in the bag for 15 to 20 minutes to "sweat" and release additional juices. Slip the peels off the garlic, and set aside along with the onion and jalapeno to cool.
- Add the roasted vegetables along with the tomatillo liquid from the zipper bag to the bowl of a food processor or blender. Add the cilantro, lime juice, 1 teaspoon kosher salt, and pulse until chunky, about 5 to 7 pulses or until desired consistency.
- Taste and adjust seasoning with salt if needed. Serve the roasted tomatillo salsa immediately or store it in an airtight container in the refrigerator for up to 3 days. The tomatillo liquid will help incorporate all the flavors and juices from the vegetables into the salsa and make it more flavorful; it will also help blend the salsa to the desired consistency.
Notes
- To store: Roasted tomatillo salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: transfer the salsa to a saucepan and heat it over medium heat until it reaches your desired temperature. If the salsa has thickened too much in the refrigerator, you can add a small amount of water to loosen it.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.