Learn how to make your own roasted tomatillo salsa with this simple recipe! Serve your fresh salsa with tacos, enchiladas, or with tortilla chips as a snack.
Before I talk about this tomatillo salsa recipe, I just wanted to let you know about 2 things:
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 – 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 tomatillo 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”
- 6 medium tomatillos
- ¼ medium yellow onion, cut into wedges or large chunks
- 1 serrano or jalapeño pepper, stemmed* (see note)
- 2 garlic cloves, unpeeled, wrapped in foil
- 1½ tablespoons extra-virgin olive oil
- 1½ tablespoons fresh lime juice
- ¼ cup chopped cilantro
- ½ to ¾ teaspoon sea salt to taste
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- 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.
- 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. If your salsa is too thick, add 1 to 2 tablespoons water to thin to desired consistency. Season to taste.
- Serve with chips or with your favorite mexican recipe.
Variation: make this salsa creamy by blending in 1 small ripe avocado.
adapted from rickbayless.com