Roasted Tomatillo Salsa (Salsa Verde)

Roasted Tomatillo Salsa

Something magic happens to tart and tangy tomatillos when they are roasted. They become sweet. They become divine. I am so in love.

This salsa is so naturally sweet and creamy, with a “just-right” spicy kick. And this is SO easy to make – just roast them real quick, then zap in the processor. I will be on a mission to see how many ways I can use this. So stay tuned…

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa (Salsa Verde)
  1. 1-1/2 lb tomatillos, husked
  2. 1 medium yellow onion, quartered
  3. 2 garlic cloves
  4. 1 jalapeno
  5. 1 t cumin
  6. 1/4 t dried oregano
  7. 1/2 t kosher salt
  8. 1/2 c cilantro leaves
  9. juice of half a lime
  1. Heat oven to 400F. Place the tomatillos, onion, jalapeno, and garlic cloves on a rimmed bake sheet. Bake at 400F for 20 minutes until everything is slightly softened and a little charred. Transfer all to a food processor or blender including any juices that escaped the tomatillos. Process in pulses until desired consistency, making sure any large chucks are broken down. Yield: 3 cups.
Erica's Recipes


Roasted Tomatillo Salsa


  1. says

    I make something similar…I love tomatillos! We don’t always have them in the grocery store, but when we do, I try to grab some. I’m pinning and stumbling this…I hope you linked it up with us at Tasty Tuesdays! I love your recipes!

  2. says

    Great pictures! This is pretty much exactly how I make mine as well. I have a batch in the freezer right now because we couldn’t finish it. But, I love that it defrosts perfectly! The plants are easy to grow as well, but I’ve learned that you need two plants to have fruit. Thanks for sharing your recipe! :)


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