Roasted Tomatillo Salsa (Salsa Verde)

Something magic happens to tart and tangy tomatillos when they are roasted. They become sweet. They become divine. As a simple condiment or recipe ingredient, this Roasted Tomatillo Salsa is truly special and will be a hallmark in your kitchen time and time again.

Roasted Tomatillo Salsa

This salsa is so naturally sweet and creamy, with a “just-right” spicy kick. I am so in love. 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

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa (Salsa Verde)

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Authur: Erica


  • 1-1/2 lb  tomatillos husked
  • medium yellow onion  quartered
  • garlic cloves
  • jalapeno
  • cumin
  • ¼ t dried oregano
  • 1/2  kosher salt
  • ½ c cilantro leaves
  • juice of half a lime


  • 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.

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