Green Goddess of Salsa: 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 have always intrigued me

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.

Other Favorite Mexican Recipes:

• Pozole Rojo
• Hatch Chile Chilaquiles
• Chicken Chili Verde

Print Recipe

5 from 1 vote

Green Goddess of Salsa: Roasted Tomatillo Salsa

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

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Appetizer, Side Dish

Cuisine: Latin, Mexican

Keyword: roasted tomatillo salsa, roasted tomatillo salsa recipe

Servings: 6 servings

Calories: 69kcal

Author: Samantha Ferraro

Equipment

Food Processor

Ingredients

• 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
• 1/2 cup water
• Salt to taste

US Customary – Metric

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: 69kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 444mg | Fiber: 3g | Sugar: 10g | Vitamin A: 198IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg

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