Aggie's Kitchen

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa – filled with the freshest ingredients and easy to make. Homemade salsa verde is perfect as a dip for your tortillas or to use in Mexican recipes.

3 bowl caddy filled with different salsas - fresh tomato salsa, tomatillo salsa and avocado mango salsa

Back in the day, when my husband and I first were married (almost 13 years ago), we lived in a very rural area of Central Florida. We had built a house there, because it was very affordable and near his parents, and lived there for about 3 years. It was just a little too rural for us and we found ourselves often driving the distance to where we live now to work and play. Although we were very happy to move when we did, we have some nice memories of life in our first house and the area it was in. Since we felt a bit isolated and were so far from our friends, we spent a lot of time finding ways to entertain ourselves – which of course included eating out at restaurants nearby.

One of our regular places to grab dinner was a little Mexican place, and this is where I tried Roasted Tomatillo Salsa for the first time. I remember not really knowing what a tomatillo was at the time, or even knowing that I was even eating tomatillos. All I knew is that I had to have this salsa every time I ate at this restaurant, it was usually the first thing I requested after ordering our drinks. I loved it with chips, but I loved it on pretty much anything I was eating from tacos to rice and beans to salad. Obsessed.

Roasted Tomatillo Salsa | Aggie's Kitchen

Tomatillos are naturally tart when eaten raw, but roasting them really brings out their sweetness and such a great flavor. I have used them in verde sauce and served over these Cheese & Onion Enchiladas (so good!!) and roasted them to make in salsa like this one I’m sharing today. Although I cheated and used jarred salsa, I’ve added green tomatillo salsa to soups like this Summer Chicken Chili Verde as well as Skinnytaste’s Easiest Crock Pot Salsa Verde Chicken plenty of times. Delicious!!

What ingredients are in salsa verde?

  • 1.5 lbs tomatillos, husk removed, cleaned and quartered
  • 2 poblano peppers, cut into large pieces
  • 1 jalapeno, cut into large pieces
  • 2 onions, cut into large pieces
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 2 tablespoon olive oil
  • large bunch of cilantro
  • 2 limes
  • coarse salt and fresh ground pepper to taste

How do I make salsa verde?

  1. Preheat oven to 400 degrees.
  2. Place tomatillos, pobalnos, jalapenos and onions into a large bowl. Season with cumin, salt and olive oil and coat evenly using a spoon to mix.
  3. Roast in oven for 15 minutes until soft.
  4. Once cooled, place ingredients into a large food processor. Add cilantro, juice from 2 limes, a big pinch of coarse salt and fresh ground pepper. Process by pulsing 12-15 times or until you reach desired texture. Taste for salt and adjust. Serve with tortilla chips or as a topping for tacos, grilled chicken or fish.

Making your own Roasted Tomatillo Salsa also knows as Salsa Verde is truly simple, and such a treat to serve as part of a salsa bar when you’re entertaining. I like to include it along with fresh tomato salsaguacamole or a chunky dip like this Mango, Avocado and Black Bean Salsa when putting together a Mexican inspired spread to serve family and friends.

Roasted Tomatillo Salsa | Aggie's Kitchen

If you cook with tomatillos and make something other than salsa with them you’ll have to let me know! I would love to try them in different dishes.

Hope you are enjoying your summer!!

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Roasted Tomatillo Salsa | Aggie's Kitchen

Roasted Tomatillo Salsa

  • Author: Aggies Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Mexican

Ingredients

  • 1.5 lbs tomatillos, husk removed, cleaned and quartered
  • 2 poblano peppers, cut into large pieces
  • 1 jalapeno, cut into large pieces
  • 2 onions, cut into large pieces
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 2 tablespoon olive oil
  • large bunch of cilantro
  • 2 limes
  • coarse salt and fresh ground pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Place tomatillos, pobalnos, jalapenos and onions into a large bowl. Season with cumin, salt and olive oil and coat evenly using a spoon to mix.
  3. Roast in oven for 15 minutes until soft.
  4. Once cooled, place ingredients into a large food processor. Add cilantro, juice from 2 limes, a big pinch of coarse salt and fresh ground pepper. Process by pulsing 12-15 times or until you reach desired texture. Taste for salt and adjust. Serve with tortilla chips or as a topping for tacos, grilled chicken or fish.

Keywords: salsa verde, salsa, tomatillo, jalapeno

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11 comments on “Roasted Tomatillo Salsa”

  1. I never knew what were tomatillos until I had a Mexican student a few years ago. I love your posts, Aggie! You are so down to Earth and real.

  2. Yum! This sounds awesome. I’ve yet to roast my own tomatillos. I guess they’ve intimidated me. I need to put my big girl pants on and just make this salsa! 😉

  3. Ahhhh yes I haven’t roasted tomatillos in ages!!! Craving this NOW!!! PS: Can we eat chips and salsa together on the cruise next month? 

  4. LOVE this recipe, Aggie. This year, sadly, we don’t have tomatillos growing in our garden. Your photography is looking amazing!

  5. Truth be told I’ve never cooked with tomatillos! But now you’ve given me an excuse [and the confidence with this simple salsa] to do so. Wish me luck!

  6. We love tomatillo salsa! Can’t wait to try your variation!

  7. I love when food can bring you back to a certain place or time! Great recipe.

  8. It’s been a long time since I’ve roasted tomatillos, and this sounds so good to me right now!

  9. Tomatillo salsa has always been my favorite kind of salsa and I make it frequently. It is SO fresh and delicious when you roast the ingredients. I’ve never tried adding poblanos but love the idea. They are so flavorful. I’m going to try this next time. Thanks, Aggie!