Roasted Tomatillo Salsa

5 from 2 votes

This Roasted Tomatillo Salsa is tangy, smoky, and packed with bold, zesty flavor. Made with charred tomatillos, onion, and jalapeños, it's the perfect dip or topping for tacos, grilled meats, or chips.

Prep Time5

Cook Time7

Refrigerating Time20

Total Time32

Course: Side Dish

Cuisine: American

Servings:

Calories: 21kcal

Author: Lisa Killian

Ingredients

1 lb tomatillos husked and rinsed
3 jalapeños coarsely chopped and seeded
¼ cup white or yellow onion sliced
½ tbs garlic powder
½ cup cilantro coarsely chopped
1 teaspoon salt
1 lime zested and juiced

Instructions

Heat the 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, jalapenos, and sliced onion on it.
1 lb tomatillos, 3 jalapeños, ¼ cup white or yellow onion
Broil 5 minutes, until charred on one side. Turn tomatillos, onion, and jalapeno over and broil 2 to 5 minutes longer, until charred. Keep an eye on the onion and jalapeno; they may be charred before the tomatillos are ready, so you may 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 the blender and blend to a coarse purée.
½ tbs garlic powder, ½ cup cilantro, 1 teaspoon salt, 1 lime
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

Tips and Tricks

Garlic Powder vs Real: I enjoy the bite that garlic powder adds to the salsa. If you want to add real garlic, broil that with the tomatillos.
Store salsa in an air-tight container in the refrigerator for up to 4 days.

Nutrition