Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

Before I talk about this recipe, I just wanted to let you know about 2 things:

1. I’ll be in New York on Thursday, July 21st signing cookbooks at the Chelsea Market Anthropologie – hope to see you there! Click here to RSVP.

2. The cookbook is about to be released in Australia! It comes out July 18th but you can pre-order your Australian version now by clicking here.

And now – salsa!

Roasted Tomatillo Salsa Roasted Tomatillo Salsa

It’s so easy to buy salsa in a jar, but it’s SO much better when you make it fresh yourself. This is my go-to green salsa. It’s fresh, it’s tangy and it’s spicy (although see the recipe notes to adjust the heat to your own taste level).

I use salsa in so many recipes, that I thought this one finally deserved a post of its own. It’s pretty easy to make – just roast and blend. If you don’t want to turn your oven on, you can char everything on the grill. This salsa is great to have around in the summer – you can scoop it onto whatever you’re grilling or serve it as a snack with chips and guacamole. Or try it along with one of these recipes:

Tostadas with Smoky Sweet Corn Hummus
Cauliflower Rice Burrito Bowl
Collard Wrap Tacos with Citrus Slaw
Healthy Loaded Vegan Nachos
Vegetable Tacos with Avocado Tomatillo Salsa
Portobello Tacos with Vegan Jalapeño Sauce
Poblano “Crema Enchiladas”

Roasted Tomatillo Salsa

5.0 from 2 reviews
Roasted Tomatillo Salsa
 
Serves: about 2 cups
Ingredients
  • 5 tomatillos
  • ½ small yellow onion, cut into large chunks
  • 1 serrano or jalapeño pepper, stemmed* (see note)
  • 2 garlic cloves, wrapped in foil
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped cilantro
  • sea salt
  • 2 to 4 tablespoons of water
Instructions
  1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
  2. Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss. Place the wrapped garlic on the pan. Roast for 15 minutes or until the tomatillos are soft.
  3. Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted vegetables, lime juice and cilantro and pulse. Add enough water to process to a smooth consistency. Season to taste.
  4. Serve with chips or with your favorite mexican recipe.
Notes
*If you’re sensitive to spice, start by adding HALF of the pepper and add the rest to taste. If you’ve made your salsa too spicy, try adding a few splashes of white wine vinegar to tone down the heat.

Variation: make this salsa creamy by blending in 1 small ripe avocado.

adapted from rickbayless.com


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

17 comments

  1. Rachel on said:

    This looks great! I planted tomatillos this year and weren’t quite sure what to do with them. Now I know 🙂

  2. Allyson from reclaimingyesterday.com on said:

    I agree, nothing beats fresh salsa. I have yet to venture into tomatilla land myself, even though I know how delicious they are. This looks so good I think I’ll take the plunge 🙂

  3. Fresh is always better than out of a jar. I can’t remember the last time I had jared salsa. This is yum!

  4. Sofia from N on said:

    Hello. I am Mexican, and this salsa is a basic for us. And i just love that you posted this recipe of a true mexican salsa. It’s great! Also with avocado. And the red version is also very tasty. I have a recipe for dried chiles (peppers) red salsa that is amazing. 😀
    Just a tip: we don’t use the oven for it, we roast our tomatoes and onions on the grill 🙂 It gives it a nice toasty-smokey flavour to it that you just don’t get from the oven. 😉

    • thanks Sofia! I often use the grill, but so many people don’t have grills or gas stoves so I wanted to give another option 🙂

  5. Sofia from N on said:

    P.S: Also, tomatillos are great in salads! With feta cheese and red onions.

  6. Kate from a2bshop.co.uk on said:

    mmmmmm so many flavours i cant wait to make and eat this! anything with coriander (cilantro) is an automatic win for me.

  7. Pingback: Vegan Cauliflower Stuffed Poblano Peppers Recipe - Love and Lemons

  8. Jillian on said:

    This looks delicious! Do you have any idea if it freezes well? I have a lot of tomatillos to use!

  9. Barbara on said:

    I’m a vegan and a first time edible garden gal, and grew tomatillos for the fun of it. They are the most fun beautiful climbing abundance fruit producing plant! This tomatilla salsa is divine. I made it with your stuffed poblano peppers and served it with fresh guacamole. It is the BEST vegan meal I’ve made EVER!!!!

    • Hi Barbara – yay, I’m so glad you liked both!

  10. BBG on said:

    Made this for our weekly cocktail with our daughter and son-in-law, I loved, they raved. I added one jalapeno which really didn’t give it much heat, next time I would use two. A great recipe, it’s a keeper.

  11. YVETTE Ayres on said:

    Hoping this will satisfy my longing for Torchy’s tomatillo salsa. The recipe sounds wonderful can’t wait to make it, here, far far from Austin.

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