Roasted Tomatillo Salsa is easy, delicious, and quick to make! It’s perfect for tacos and it so full of flavor you won’t be able to stop eating it!
I’ve been making this salsa for years. It is so simple and flavorful that it is one of my go-to recipes for whenever we have tacos!
This salsa, along with my pineapple mango, are favorites in our house, that always get eaten up real fast!
What you need for roasted tomatillo salsa?
- Tomatillos: husked and rinsed.
- Jalapeños: coarsely chopped and seeded.
- Onion: white or yellow.
- Cilantro
- Lime: zested and juiced.
- Seasoning: Garlic Powder and Salt
You can use this salsa on tacos (like my steak, al carbon, and chicken!), or on eggs, in burritos, or with chips!
Products I used for this recipe:
Microplane- for zesting! Seriously zesting limes, lemons, and oranges add so much flavor!
Citrus Juicer- I love this one!
Blender- A high powered blender or food processor works great!
(amazon affiliate links)
How to make roasted tomatillo salsa?
- Preheat your oven to broil on high.
- Broil your tomatillos, jalapenos, and onion until slightly charred. The jalapeno and onion will be done before the tomatillos.
- Make sure to flip everything over half way through and remove roasted items as them become done. The tomatillos are done when they start to have black spots and have turned from vibrant green to yellow/green in color.
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- Carefully, add all roasted ingredients to a blender, along with the garlic powder, cilantro, lime zest and juice, and water. Blend until you get a coarse puree.
- Then refrigerate until cool and enjoy!
Yes, but I find roasting garlic cloves brings out a bit too much sweetness and so I like to use garlic powder which gives the salsa a nice bite to it.
Absolutely! Just flip the ingredients until slightly charred on all sides, add to blender and puree!
If you like this recipe makes sure to check out my smoked queso, pico de gallo, and my favorite enchilada recipe!
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Roasted Tomatillo Salsa
Ingredients
- 1 lb tomatillos husked and rinsed
- 3 jalapeños coarsely chopped and seeded
- ¼ cup sliced white or yellow onion
- ½ tbs garlic powder
- ½ cup coarsely chopped cilantro
- 1 teaspoon salt
- 1 lime zested and juiced
Instructions
- Heat broiler on high, positioning a rack at the highest or second highest setting under the heat.
- Cover a baking sheet with foil or parchment paper and place tomatillos, jalapeno, and sliced onion on it.
- Broil 5 minutes, until charred on one side. Turn tomatillos, onion and jalapeno over and broil 2 to 5 minutes longer, until charred. Keep and eye on the onion and jalapeno, they may be charred before the tomatillos are ready, so you many need to remove them and keep roasting the tomatillos. You know the tomatillos are done when they are starting to char and have turned from a vibrant green to an off greenish yellow.
- Carefully transfer everything to a blender, tipping in any juice that may have accumulated. Add cilantro, salt, garlic powder lime zest, lime juice, and ¼ cup water to blender and blend to a coarse purée.
- Transfer to a bowl, add more water if you would like a thinner salsa. Taste and add more salt if needed. Allow to rest in the refrigerator for 20 -30 minutes to let flavors meld and salsa to cool.
Notes
- Store salsa in an air tight container in the refrigerator for up to 4 days.
Lisa says
Love this recipe!
Lisa says
This recipe is so easy and tasty!