Roasted Tomatillo Salsa Verde

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 it. 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 versitle 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 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 Roasted Tomatillo Salsa Verde recipe. 

How to Make Roasted Tomatillo Salsa Verde Recipe:

The process to make tomatillo salsa couldn’t be simpler.

• Remove the husks from the tomatillos. They’re a little sticky once peeled, so I give em’ a good rinse.
• Quarter the tomatillos, cut the peppers in half, removing the seeds and stems, and cut the onion into eight wedges.
• Place the veggies on an unlined sheet pan along with the unpeeled cloves of garlic. Broil, turning once for about 10 minutes.  
• 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 salsa verde with water as needed. 

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 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! 

5 from 1 vote

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Roasted Tomatillo Salsa Verde

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

Course Appetizer, Dinner, Snack

Cuisine American, Mexican

Keyword Salsa Verde, Salsa Verde Recipe, Tomatillo Salsa, Tomatillo Salsa Verde, Tomatillo Sauce

Prep Time 10 minutes

Cook Time 12 minutes

Servings 4 C (970g) - approximate

Author Traci York | Vanilla And Bean

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

1. Set oven rack on the second setting from the top. Preheat the oven to broil. 

2. 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. 

3. Store in a lidded container in the refrigerator for up to one week or in the freezer for up to a month.  

Recipe Notes

This recipe is a perfect partner for my Skillet Black Bean Enchiladas Verde.