Roasted tomatillo salsa Verde is easy to make than you can imagine. This delicious Mexican green salsa is made by blending together roasted tomatillos, garlic, jalapenos along with onion, cilantro, salt and lemon juice.
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Tomatillo salsa recipe
- Homemade salsa verde is so much better than what you get in the bottles. Here’s why you need to make your own tomatillo salsa at home-
- This tangy, spicy, refreshing dip is light and packs a punch of flavors!
- Delicious topping for any Mexican dish.
- Serve it as a dip for appetizers like nachos and chips or pair it with tacos and enchiladas, or top it over chicken.
- A great entertainment dip.
- This fiery roasted tomatillo salsa verde has the right amount of heat, but you can make it spicy or mildly spicy by leaving the seeds on or remove it.
- It couldn’t be easier to make a party dip than this salsa verde, a few minutes to roast, a couple of pulses in food processor and devour it!
Ingredients needed
- 1 ½ pounds tomatillos
- 3 small jalapenos (or 1 large)
- ½ cup white onion, diced
- 4 small garlic cloves (or 2 large cloves)
- ½ cup fresh cilantro (with stalk on)
- ½ tablespoon lemon juice
- Salt to taste
Tomatillos are different from regular tomatoes. These green tomatillos are slightly more acidic fruit with smaller in size. Tomatillos are less sweet and adds amazing earthy flavors to the dish. They are covered in thin husk, which needs to be removed. It’s peppery in taste.
Jalapenos are used to add heat to salsa verde. If you like it spicy leave the seeds on and it you like milder you can remove the seeds from jalapenos or omit it altogether.
Onion & garlic are aromats that enhance taste and flavor of tomatillo salsa.
Fresh cilantro adds fresh bright taste to salsa. No Mexican dish is complete without cilantro. Feel free to adjust the amount of cilantro used in salsa or if you don’t like cilantro omit it altogether. I can’t stress how important cilantro is salsa verde, and I do not think cilantro tastes ‘medicinal’.
Lemon juice adds kick of flavor to the dish.
Salt seasoning is must. Season as per taste.
How to make tomatillo salsa
Roasting tomatillos – you can roast husked tomatillos three ways.
Pan roasting on stove top,
Roast in oven
Roast in fire in BBQ
Or boil in water.
Today I pan roasted husked tomatillos.
- Remove thin husk from tomatillos and rinse it.
- Place cleaned tomatillos in cast iron pan along with jalapenos and garlic over stove top. If you prefer milder heat, cut jalapeno into half, remove seeds and then roast.
- Once browned flip and roast on other side.
- Remove from heat.
- Add roasted tomatillos, roasted garlic, roasted jalapenos along with diced white onion, fresh cilantro leaves, salt and lemon juice to a food processor.
Pulse several times until you get coarse puree.
Serve with chips or nachos.
You can also top it over tacos, enchiladas or over chicken.
Recipe tips
- Choose the best quality firm tomatillos for this recipe. When you press it has to be firm. Over-riped squishy ones won’t make great tasting salsa verde.
- Jalapenos with seeds adds decent heat to tomatillo salsa. If you can’t handle too much heat, remove seeds from jalapenos or reduce the quantity of jalapenos from 3 small to 1.
- Remove peppery husk from tomatillos and rinse well before using.
- White onions are sweet and works best with salsa verde. Avoid yellow or red onion as it will add pungent taste to the dish.
- You can roast onions too along with tomatillo to reduce the pungent flavor. I like raw onion taste in my salsa so added them raw.
- You must use freshly squeezed lemon juice in the recipe. The bottled stuff would ruin the salsa.
- Pulse, don’t over process. Pulsing food processor a few times to get coarse mix. You want salsa to be slightly chunky.
- I did not add sugar in the recipe. Taste test and if salsa verde it too tart add ½ teaspoon sugar to balance the tartness.
FAQS
Tomatillos are different from regular tomatoes. These green tomatillos are slightly more acidic fruit with smaller in size. Tomatillos are less sweet and adds amazing earthy flavors to the dish. They are covered in thin husk, which needs to be removed. It’s peppery in taste.
Green tomatoes are un riped tomatoes. Tomatillos are different as they come with peppery thin husk.
Salsa is made of red tomatoes whereas salsa verde is made of green tomatoes.
Jalapenos with seeds adds decent heat to tomatillo salsa. If you can’t handle too much heat, remove seeds from jalapenos or reduce the quantity of jalapenos from 3 small to 1.
Taste test and if salsa verde it too tart add ½ teaspoon sugar to balance the tartness.
Tomatillos salsa verde can stay fresh for upto 4 days when stored in air tight container in the fridge.
I wouldn’t recommend freezing it as it will change the texture of the salsa. Salsa can turn too thin and watery if frozen and thawed.
MORE MEXICAN FOOD FAVORITES
- Cilantro lime rice
- Guacamole
- Restaurant quality Mexican rice
- Hibiscus tea
- Fresh mango salsa
- Chicken Fajitas
- Mexican style shredded chicken
- Apple enchilada
- Mexican quinoa salad
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📋Roasted Tomatillo Salsa Verde
Ingredients
- 1 ½ pounds tomatillos
- 3 small jalapenos (or 1 large jalapeno)
- 4 small garlic cloves (or 2 large cloves)
- ½ cup white onion diced
- ½ cup fresh cilantro with stalk on
- ½ tablespoon lemon juice
- Salt to taste
Instructions
- Remove thin husk from tomatillos and rinse it.
- Place cleaned tomatillos in cast iron pan along with jalapenos and garlic over stove top. If you prefer milder heat, cut jalapeno into half, remove seeds before roasting. Roast on medium flame.
- Once browned flip and roast on other side.
- Remove from heat.
- Add roasted tomatillos, roasted garlic, roasted jalapenos along with diced white onion, fresh cilantro leaves, salt and lemon juice to a food processor.
- Pulse several times until you get coarse puree.NOTE: do not over process to make smooth puree. You want salsa to be slightly chunky.
- Serve with chips or nachos.
- You can also top it over tacos, enchiladas or over chicken.
Video
Notes
- Choose the best quality firm tomatillos for this recipe. Over-riped squishy ones won’t make great tasting salsa verde.
- Jalapenos with seeds adds decent heat to tomatillo salsa. If you can’t handle too much heat, remove seeds from jalapenos or reduce the quantity of jalapenos from 3 small to 1.
- Remove peppery husk from tomatillos and rinse well before using.
- White onions are sweet and works best with salsa verde. Avoid yellow or red onion as it will add pungent taste to the dish.
- You can roast onions too along with tomatillo to reduce the pungent flavor. I like raw onion taste in my salsa so added them raw.
- You must use freshly squeezed lemon juice in the recipe. The bottled stuff would ruin the salsa.
- Pulse, don’t over process. Pulsing food processor a few times to get coarse mix. You want salsa to be slightly chunky.
- I did not add sugar in the recipe. Taste test and if salsa verde it too tart add ½ teaspoon sugar to balance the tartness.
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