Use it as a dip, or sauce in chilaquiles, Tacos Rancheros or your favorite Skillet Vegetarian Enchiladas Verdes recipe. A little sweet(ish) and a little spicy, homemade Roasted Tomatillo Salsa Verde (green salsa verde) is packed with flavor, and super simple to whip up!
⭐️⭐️⭐️⭐️⭐️ “Amazing!!! So much flavour. I will make this again!” ~ Oksana
Homemade Roasted Tomatillo Salsa
The first time I had green enchilada sauce, I was smitten. It was so good, I knew I had to learn how to make it. I discovered how easy this salsa is to make at home and with ingredients I could get at the farmers’ markets when in season.
This Recipe Is
- lightly sweet
- spicy is adjustable to taste
- freezer friendly
Roasted Tomatillo Salsa Verde is versatile too. Enjoy it as a salsa or as a green enchilada sauce. Spoon it over breakfast tacos, enjoy it in chili or enchiladas!
At a Glance: How to Make Roasted Tomatillo Salsa Verde
- First, remove the husks from the tomatillos.
- Second, quarter the tomatillos, cut the poblanos and jalapeño in half, remove the seeds and stems, and cut the onion into wedges.
- Next, place the veggies on a sheet pan along with the unpeeled garlic cloves. Broil, turning once for about 10 minutes.
- Last, once cool, toss all the ingredients into a blender or food processor and give it a whirl.
Pour the salsa verde into Mason jars and use within a few days or freeze for longer storage.
Poblano and jalapeños are quite flavorful in this salsa, but you can opt to leave the poblano out in favor of serrano or use all jalapeño. Poblano peppers aren’t spicy, but their flavor is so unique and delicious, it’s a no-brainer to include them in this homemade sauce recipe.
Traci’s Tips
- How to Choose Tomatillos: late summer is the best time to purchase tomatillos at the farmers market, co-op or grocery. Look for tomatillos with the husk intact. The tomatillos should be firm, not squishy or hard. The color should be a nice green hue with no yellowing.
- Too Acidic? If the salsa is too spicy or too acidic, a teaspoon of sugar can be added to taste.
20-Minute Roasted Tomatillo Salsa Verde
Ingredients
- 1 1/2 lb (680g) Tomatillos, husks removed and quartered
- 1/2 lb (200g) Poblano Peppers, cut in half, seeds and stem removed, about two medium poblanos
- 12 oz (375g) White Onion, skin removed, cut into 8 wedges, about one large onion
- 1 Jalapeño, sliced in 1/2, seeds and ribs removed (optional)
- 3 Cloves of Garlic, large and unpeeled
- 3/4 tsp Fine Sea Salt
- 1 1/2 Tbs Fresh Lime Juice
- Fistful Fresh Cilantro
- 1/4 to 1/2 C (60g-120g) Water, start with 1/4 C then add more until desired consistency.
Instructions
- Set oven rack on the second setting from the top. Preheat the oven to broil.
- On an unlined sheet pan, evenly place the tomatillos, poblano peppers (flesh side down), onion, jalapeño if using and garlic. Roast for about 10-12 minutes tossing and turning the vegetables once while roasting. The veggies will be blotchy with charring and softened when ready. Cool long enough to handle, then remove the garlic from its husk and add either to a food processor or blender along with all the roasted veggies, salt, lime juice, cilantro and water. Blend or process to a course puree'. Taste for salt adjustment and thin with more water as needed, then scoop into serving bowl or into storage containers. It will thicken as it chills.
- Store in a lidded container in the refrigerator for up to one week or in the freezer for up to a month.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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Can you can this instead of freezing using a hot pack on the jars? I haven’t made it yet but would prefer the canning to the freezing.
Hi Lorraine! I’ve not tried canning this recipe, so I’m not sure.
Perfect recipe, authentic and simple. I followed all ingredients. The only change I made was roasting on 425 for 20 mintues and broiling for only 5 because I was afraid I would burn everything. Thanks for the recipe.
Love hearing this Nicole! Thank you for your note and giving the salsa a go!