This roasted tomatillo salsa recipe is made with just a handful of ingredients and a few easy steps. The tangy, smoky flavor of charred tomatillos makes for the best salsa verde!
Tomatillo salsa is a completely different experience from salsa roja. While both are delicious—especially with tortilla chips for dipping!—tomatillo salsa has a uniquely tangy flavor, as opposed to the sweet taste of ripe red tomatoes. And roasting the tomatillos really takes salsa verde to the next level!
The roasting process intensifies the tomatillos' natural flavors, softens their tartness just a bit, and adds a subtle smokiness to this roasted tomatillo salsa. This is a recipe where the flavor isn’t from adding a bunch of different ingredients, but in the cooking.
Perfect for dipping, spooning over tacos, or pairing with any of your favorite Mexican dishes, you’ll want to keep this roasted tomatillo salsa on hand at all times!
Why You’ll Love This Roasted Tomatillo Salsa Recipe
- Only 3 ingredients. Well, 5 if you include the salt and pepper, but you already have those on hand—and you probably have a bottle of olive oil too, which means you’ll only have to buy tomatillos and cilantro to make this roasted tomatillo salsa!
- Practically effortless. Aside from prepping the tomatillos (more on that later!), there’s really nothing to this tomatillo salsa recipe. It’s quick and easy because the oven does most of the work.
- Adaptable to your tastes. You can stick with the original recipe and keep it simple, or add other ingredients to make this salsa verde your own.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Tomatillos – Like tomatoes, tomatillos are members of the nightshade family. They have a sharp, bright flavor and grow inside a paper-like husk that must be peeled away before preparing and eating.
- Cilantro – The other main component in this roasted tomatillo salsa recipe; you’ll need a full bunch.
- Olive oil
- Salt & pepper
How Do You Prep Tomatillos?
To prep tomatillos, start by removing the husks and then give them a good rinse to remove the sticky residue. After washing, pat them dry; if they’re soggy, they’ll steam when you roast them.
How to Make Roasted Tomatillo Salsa
- Prepare. Preheat the oven to 400ºF and spray a baking sheet with non-stick cooking spray.
- Season. Toss the tomatillos with the olive oil, salt, and pepper on the pan.
- Cook. Place the pan in the oven and roast until the tomatillos begin to soften and their juices start to ooze out, about 5 to 7 minutes.
- Blend. Add the roasted tomatillos, cilantro, and remaining 2 tablespoons of olive oil to a high speed blender. Process on low until the mixture reaches a smooth consistency.
Tips for Success
- Make sure the tomatillos are fresh. When purchasing tomatillos, look for ones that are firm, bright green, and free of any soft spots.
- Adjust the seasoning to taste. If you find your salsa is too tangy, add a pinch of sugar or honey to balance out the acidity. Alternatively, if it's not tangy enough for your liking, squeeze in some fresh lime juice while blending.
- Change the consistency. Prefer a chunkier roasted tomatillo salsa? You can pulse the tomatillos instead of pureeing them in the blender.
Variations
- Add garlic. For a strong garlic flavor, add a raw garlic clove (or two) to the tomatillos before blending this roasted tomatillo salsa. Or, add a few whole garlic cloves to the tomatillos before roasting for a milder, cooked garlic flavor.
- Make it spicy. Roast a jalapeño or poblano pepper with the tomatillos, or add a pinch of red pepper flakes before blending.
- Add onion. Cut a small yellow onion into quarters and roast it with the tomatillos.
Serving Suggestions
I love using roasted tomatillo salsa on BBQ chicken tacos, cilantro lime black bean tacos, and blackened chicken tacos. It makes an excellent sauce for vegan black bean enchiladas or for spooning over a meal-prep vegetarian quinoa burrito bowl, too.
How to Store
Once cooled, transfer the salsa to an airtight container and refrigerate for up to 5 days.
Can I Freeze This Recipe?
To freeze your roasted tomatillo salsa, let it cool completely after blending. Then, portion the salsa into freezer-safe bags or containers and freeze for up to 3 months. When you're ready to enjoy, thaw the salsa in the refrigerator overnight, the stir and serve.
More Easy Salsa and Guacamole Recipes
- Grilled Peach Salsa
- Spicy Mango Guacamole
- Super Easy Spicy Mango Salsa
- Grilled Corn and Avocado Salsa
Roasted Tomatillo Salsa
Ingredients
- 1 pound tomatillos husks removed and washed
- 1 bunch cilantro
- 3 tablespoons olive oil
- Salt & pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.
- Toss the tomatillos in 1 tablespoon olive oil, sprinkle with salt and pepper and toss to coat.
- Roast in the oven until the tomatillos begin to soften and their juices start to ooze out, about 5 – 7 minutes.
- Add the roasted tomatillos, cilantro, remaining 2 tablespoons of olive oil to a high speed blender and blend on low until you have a smooth consistency.
Nutrition
