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–+ servings
tomatillo salsa
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5 from 3 votes

Delicious and Easy Roasted Tomatillo Salsa Verde

An easy to prepare recipe for salsa verde with tomatillos, onions, spicy chilis and cilantro. Enjoy it fresh with chips or tacos.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 1 Jar
Author: Luay Ghafari
Cost: 5

Ingredients

  • 2 lbs Fresh tomatillos (about 16) - Husks removed, fruits cleaned well
  • 1 Yellow or white onion - Peeled and halved
  • 4 Garlic cloves - Skin on
  • 2-4 Hot green peppers - Jalapeno, Serrano or any green hot variety
  • 2 tbsp White vinegar
  • 1 Lime - Juiced
  • 1 handful Fresh cilantro (coriander)
  • Salt/pepper to taste
  • ½ tsp Cumin - Optional

Instructions

Roast the tomatillos, onion, peppers and garlic

  • Using a hot cast iron pan (or comal), dry roast the tomatillos, onion halves, peppers and garlic. We want some scorch marks but not to cook the ingredients. This should take 2-3 minutes. Keep flipping ingredients to get color on multiple sides.
  • Alternatively, you can broil the ingredients in your oven.

Blend the ingredients

  • Transfer the scorched tomatillos, onion halves and peeled garlic to the blender.
  • If you like your salsa spicy, add the hot peppers whole. If you prefer a milder sauce, remove the seeds. If you're not sure how spicy it will be, start with one hot pepper. You can always add heat to a sauce, but you cannot take it out without diluting it!
  • Add the cilantro, lime juice, white vinegar and salt/pepper, cumin (if using).
  • Pulse the blender a few times. Blend on low/medium but don't over process.
  • Taste your sauce and adjust seasonings.
  • Pulse or process to desired consistency. I like it a little chunky.

OPTIONAL - Cook your salsa

  • If you're going to freeze your salsa, I recommend you cook it down to remove some of the water content. Transfer the salsa to a small saucepan and cook on medium heat for 8-10 minutes. Let it cool and transfer to mason jars or deli containers and freeze. Frozen green salsa will keep for up to 1 year, but I guarantee you'll use it before then.

Notes

This recipe is a starting point. If you like garlic, add more garlic. If you like cilantro, add more cilantro. If you like it sweeter, add a teaspoon of sugar. Make it your own! 
This recipe is NOT tested for canning. 

Nutrition

Calories: 50kcal