Bright and tangy, Authentic Roasted Tomatillo Salsa Verde is packed with roasted vegetables and fresh cilantro. Each bite will leave you craving another.
This recipe is so easy and once you make roasted salsa verde, you’ll want to put it on everything!
AUTHENTIC ROASTED TOMATILLO SALSA VERDE
We eat so much Mexican inspired meals. I’m slowly adding more and more Mexican (Tex-Mex? Mexican Southern? my version of Mexican…) recipes to my repertoire. Sauces, well, technically this is a salsa, are so easy to make, but the last thing I usually tackle. However, this recipe is crazy simple and you know I love making sauces and seasonings so I can control the salt.
Tomatillo Salsa Verde is good over enchiladas instead of red sauce, omelets, and with tortilla chips. As well, it’s great over grilled chicken, chicken and rice bowls, and Fajita Chicken Bowls. It’s also good with Dutch Oven Birria tacos and quesadillas.
WHAT YOU’LL NEED TO MAKE TOMATILLO SALSA VERDE
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it as well as help the planet.
- Tomatillos
- Jalapeño. You can substitute serrano peppers.
- Roma tomatoes
- Onion
- Garlic
- Cilantro
- Lime, juiced
- Cumin
- Salt
EQUIPMENT YOU’LL NEED FOR ROASTED TOMATILLO SALSA VERDE
- Sheet pan with 1 or 2-inch edge or baking dish.
- Food processor, blender, or emersion blender.
- Parchment paper or foil.
- Chef’s knife
TIPS AND SUGGESTIONS
- The color of your salsa can vary depending on the tomatillos and how much char they got.
- This salsa will stay good in an airtight container in your fridge for one week.
- Remove the seeds from the jalapeno for less heat. For a spicier salsa, leave some or all of the seeds.
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- Lighter Salsa Verde Chicken Enchiladas
- Caribbean Jamaican Jerk Fish Tacos
- Leftover Brisket Nachos
- Shrimp Quesadilla Recipe
- Smoked Chicken Nachos with Mango Salsa
- Slow Cooker Pulled Pork Tacos
If you make this recipe, please come back and leave a comment and 5-star rating. As well, snap a photo of your creation and tag me on Instagram @Paula_callmepmc.
AUTHENTIC ROASTED TOMATILLO SALSA VERDE
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Save To Your Recipe BoxIngredients
- 10 medium tomatillos husks removed and washed
- 1 large jalapeno
- 4 large Roma tomatoes
- 1 medium white onion skin removed and halved
- 4 large garlic cloves skin on
- ⅓ cup cilantro leaves and small stems
- ½ medium lime zested and juiced
- ½ teaspoon cumin
- 1 to 2 teaspoons salt
Instructions
- Line a sheet pan with aluminum foil. Heat the oven to 450° broil.
- Wash the vegetables and remove the skins from the tomatillos and onion. Cut the onion in half. Cut the stem off the jalapeno.
- Roast until the skin on the tomatillos is blistered. Turn the vegetables over and roast the second side.
- Remove from the oven and allow the vegetables to cool.
- Once cool or only slightly warm, Smash the garlic cloves with a knife and remove the skin.
- Taste and add more salt and cilantro if desired.
- Refrigerate the salsa in an airtight container. It's good for 1 week.
Nutrition
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