Use it as a dip, or sauce in chilaquiles or your favorite enchilada recipe. A little sweet(ish) and a little spicy, homemade Roasted Tomatillo Salsa Verde is packed with flavor, super simple to whip up and freezer friendly! vegan + gluten free
The first time I had green enchilada sauce I was smitten. It was so good, I knew I had to learn how to make salsa verde. I discovered how easy this green salsa is to make at home and with ingredients I could get at the farmers markets when in season.
Roasted Tomatillo Salsa Verde is versatile too. Use it as a salsa or as a green enchilada sauce! Make a big batch in late summer, when in season and freeze for those long winter days ahead.
And it takes no time at all to whip up a batch of roasted tomatillo salsa verde (green salsa). The best part is, like a tomato based salsa, the heat can be adjusted to taste using just about any variety of hot/mild peppers you can get your hands on.
I prefer poblano and jalapeño to take the heat up, but you can opt to leave the poblano out in favor of serrano or 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 verde sauce recipe.
How to Make Roasted Tomatillo Salsa Verde
The process to make verde salsa couldn’t be simpler.
- First, remove the husks from the tomatillos. They’re a little sticky once peeled, so I give em’ a good rinse.
- Second, quarter the tomatillos, cut the peppers in half, removing the seeds and stems, and cut the onion into eight wedges.
- Next, place the veggies on an unlined sheet pan along with the unpeeled cloves of garlic. Broil, turning once for about 10 minutes.
- Last, once cool, toss all the ingredients along with the salt, cilantro, and lime into a blender or food processor and give it a whirl. Thin the roasted tomatillo salsa with water as needed.
Pour the salsa verde into Mason jars and use within a few days or freeze for longer storage.
A Few Recipe Notes
- Look for tomatillos with the husk in tact. The tomatillos should be firm, not squishy or hard. The color should be a nice green hue with no yellowing.
- As the Roasted Tomatillo Salsa Verde sets in the fridge it will thicken. To thin, add water and whisk until desired consistency. Taste for salt adjustment.
- If the salsa is too spicy or too acidic, a teaspoon of sugar can be added to taste.
- Freezer friendly? Yes please! Freeze this green salsa for up to a month. Thaw in the refrigerator for up to eight hours or overnight.
- Use Roasted Tomatillo Salsa as a dip, or as green enchilada sauce on my Skillet Black Bean Vegetarian Enchiladas Verde, chilaquiles or your favorite Mexican food recipe.
Looking for a Red Enchilada Sauce recipe? Try my Homemade Enchilada Sauce in this easy Quinoa Enchilada Bake with Black Beans!
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.
When you say “fistful” does that mean I can leave the leave on the cilantro stems? 😍
Hi Brittany! Yes! The blender will break those tender stems down. But go on taste… so add a small fistful, then taste. Add more if you like! (plus those stems have so many good things, nutritionally, for us!). I hope you enjoy the recipe!
It had been a good 20 years since I’d tried my hand at salsa verde, and I knew when I saw this recipe that I needed to change that ASAP. Fortunately I spotted some tomatillos at the farmers market (who even knew they could grow in Montana?!) and some fresh poblanos at the coop. Oh my gosh, Traci, this salsa is AMAZING! Roasting the ingredients gives a wonderful depth of flavor. The recipe comes together so quickly and it is, simply put, delicious. Can’t wait to make it again!
So happy to read your note Kristin! Thank you so much. You know, I wait all year to get my hands on local toms for this very recipe. I buy up as many as I can and make a ton of this. It freezes perfectly. I can’t get enough! So happy you’re enjoying it too! :D
What a beautiful recipe! I make my salsa verde in a similar manner and I use pablanos too! Gosh they are so flavorful! I love to char them on the stove and add them to veggies too.
I am in love with your produce shot with all the ingredients of the verde! Gorgeous Traci :)
Thaaank youuuu Amisha! xo Aren’t poblanos sooo good in salsa verde? I thought, why not?
I was really excited 2 weeks ago when my favorite farmers at our farmer’s market had tomatillos. I made a batch of roasted tomatillo sauce but never thought of adding poblanos. My next batch will definitely include them!
Don’t you just love them? I’d like to explore more ways to use tomatillos because they are such a fabulous base for all the Mexican food flavors! I hope you enjoy those poblanos, Jean!