Why I love this roasted tomatillo salsa
I don’t think we have purchased salsa in over a year. Once we realized how easy it is to make our own, we started making chipotle salsa on a regular basis and there’s always some in our fridge. In fact, we are probably consuming way more tortilla chips than we should.
I’ve always been a fan of the flavor of salsa verde, I’ve been intimidated by them (for no reason at all, apparently). Since I’m fully confident in my salsa making abilities now, I decided it was time to give tomatillo salsa a try.
I love this recipe because you don’t need to much to prepare the tomatillos, just a simple rinse and then you roast them for a bit with the jalapeños.
More dairy free dip recipes: chili con queso / homemade ranch dip / refried bean dip / fried pickle dip
How to make roasted tomatillo salsa
Prepare the tomatillos and jalapeños. Peel the husks from your tomatillos and rinse them with cold water. Next, cut the stems from your peppers and place them on a cookie sheet with the tomatillos.
Roast them for 15 – 20 minutes in the oven, or until their skins have started to brown and the tomatillos lose a little bit of their green color.
Measure and chop the remaining ingredients. Cut the onion into bite-sized chunks and toss the rest of the ingredients into your food processor or blender. Once the roasted ingredients have cooled, place them in the blender, too.
Blend everything in the food processor. Scrape the sides, as needed, to make sure your salsa is smooth.
Give it a taste and add a little more salt if you feel the flavor is off. Salt helps bring out the flavors and a little extra can make a huge difference. Trust your taste buds here.
Refrigerate your salsa. It will still be a little more after blending, so put it in the fridge for at least 30 minutes before you eat it. If you’re not serving it right away, keep it cold until you’re ready to eat it.
Frequently asked questions
No. Green tomatoes are tomatoes that haven’t finished ripening, but tomatillos are a different plant. The tomatillo is still green when it is ripe and it is covered with a thin, paper-like husk.
Yes, you can definitely eat tomatillos raw, but they will be more bitter and acidic than when they are cooked. This is why we roasted our tomatillos for this salsa verde recipe.
The sticky film on a tomatillo acts as a natural insect repellent while the tomatillo grows, but it rinses off really easily so there’s nothing to worry about when preparing your tomatillos.
To prepare tomatillos for salsa, I prefer to roast them. You can also boil or sauté (pan roast) them. When they have softened and their color has turned more yellow than green, they’re ready.
This tomatillo salsa recipe would be great with:
Roasted Tomatillo Salsa Recipe
Ingredients
- 2 pounds tomatillos, husked and rinsed
- 1 – 2 jalapeño peppers, stems removed
- 1 large handfuls of cilantro, about 1 bunch
- 1/2 large onion, yellow or sweet
- 4 garlic cloves, minced
- 1 tablespoon lime juice
- 1 teaspoon ground cumin, optional
- 1 heaping teaspoon coarse salt
Instructions
- Preheat oven to 450˚F. Place tomatillos and jalapeños on a baking sheet and roast for 15 – 20 minutes or until skins have started to char. Remove from oven and let cool for about 10 minutes.
- Place tomatillos, peppers and remaining ingredients in food processor and blend until smooth. If needed, adjust seasoning with salt.
- Transfer to mason jar and refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
It is very yummy
That looks good!
Awesome!!! First time growing tomatillos and wasn’t sure what to do with them. Sifted through dozens of recipes and I’m so glad I chose this one.
Haven’t made it yet, but I’m very exited. I will leave an update.