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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


Food Processor


  • 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


  • 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.


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, 


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