Roasted Tomatillo Salsa

I may post Mediterranean recipes, but I can make a mean roasted tomatillo salsa. I have made this salsa so many times and with so many different variations including roasted, grilled and charred tomatillos. Blend with loads of fresh cilantro, roasted onion for sweetness and bright lime juice and slather this salsa on anything and everything! Though some warmed tortilla chips is the perfect vessel.

Tomatillos

Who are these green jewels wrapped up like a cocoon, and is it really a green tomato? Well it turns out that tomatillos are a somewhat close cousin of the tomato, in fact, "tomatillo" in Spanish translates to " little tomato"

First being introduced to tomatillos when we lived in Southern California, I remember the first time I stepped into a local Mexican market. The whiff of homemade pan, numbers being shouted out for the next customer in line and piles of every kind chile under the sun. I instantly fell in love.

Roasted Tomatillo Salsa

Tomatillo salsa couldn't be easier. A bit brighter than tomato salsa, this recipe roasts the tomatillos and onions creating a sweet and bright flavor. Once roasted, blend with fresh cilantro, lime juice and a touch of honey to bring it all together. This would be fantastic served alongside sheet pan chicken fajitas too!

Other Favorite Mexican Recipes

• Pozole Rojo
• Chorizo Breakfast Tacos with Crispy Potatoes
• Hatch Chile Chilaquiles
• Chicken Chili Verde

Green Goddess of Salsa: Roasted Tomatillo Salsa

Samantha Ferraro

LittleFerraroKitchen.com

Roasted tomatillo salsa with fresh cilantro, bright lime juice and a touch of honey to bring it all together.

5 from 7 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Appetizer, Side Dish

Cuisine Latin, Mexican

Servings 6 servings

Calories 69 kcal

Equipment

• ▢
  Food Processor

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 pounds of tomatillos husks removed, rinsed and cut in half
• ▢ 1 red onion quartered
• ▢ 1 jalapeno cut in half (seeds removed, if less heat is preferred)
• ▢ 2-3 garlic cloves
• ▢ Bunch of fresh cilantro hard stems removed
• ▢ 1 tablespoon of honey
• ▢ Juice of 1 lime
• ▢ ½ cup water
• ▢ Salt to taste

Instructions

 

• Pre-heat oven to 400 degrees Fahrenheit and place tomatillos, onion, jalapeno and garlic clv0es on a baking sheet. Roast vegetables until softened and slightly charred, about 20 minutes.
• Add cooked vegetables to a blender or food processor along with the cilantro, honey, lime juice, water and a good pinch of salt.
• Puree until well blended and taste for seasoning.

Notes

Instead of roasting, try grilling or searing the tomatillos and onion until charred on the outside. 

Add an avocado to make a creamy avocado-tomatillo salsa.

Will last in an air-sealed container in the refrigerator for up to 5 days.

Tomatillo salsa can be made ahead and frozen, but will have  excess water once it defrosts, 

Nutrition

Calories: 69kcalCarbohydrates: 14gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 4mgPotassium: 444mgFiber: 3gSugar: 10gVitamin A: 198IUVitamin C: 22mgCalcium: 18mgIron: 1mg

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This post was originally published in September, 2011 and updated in May, 2021 with updated photos and nutritional information.