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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Amazing!!! So much flavour. I will make this again!
This is a super easy, healthy, low calorie sauce. I make it when the tomatillos are in season in the garden and then freeze any extra for the winter. Goes great over an egg bake.
I LOVE salsa verde! But I have to laugh at the “freeze for up to a month”. I made a HUGE batch of it with the windfall of tomatillos from my garden FOUR YEARS ago. I froze it all in half quart containers and since I’m the only in my family who eats it, it’s taken me a while to eat through it all. Because it’s a “liquid” of sorts and fills the whole container with just a thin layer at the top exposed to a tiny bit of air, the quality really didn’t decrease at all during that time (air exposure is what kills the taste of things in the freezer). I’m finally ready to stock up again with another windfall of tomatillos in the garden. THanks for sharing your recipe! I never saved the first one I used! Yum!
Hii Crystal! Hooray for tasty salsa verde and a windfall from your garden. What a wonderful bounty. Thank you for your five star review and freezer tip! I typically share what my experience has been with regards to food storage. Since I’ve not had salsa verde in the freezer longer than about a month, I didn’t want to speculate. Now I don’t have to!
This is absolutely delicious. I used homegrown tomatillos and garlic. Followed the recipe exactly. Can’t wait to harvest more tomotillos. It won’t last long enough to freeze any.
A win-win!! Veggies from the garden is the absolute best! Thank you for your note, Trine and giving the salsa a go. I looooove this salsa and you’ve reminded me it’s time to pick up the veggies at the farmer’s market. Also get enough to freeze for later :D
This is a great recipe and very simple to make. Will definitely make it again
Hi Charlie! Super happy to hear you’re enjoying the salsa verde! Thank you for your note!
This is my absolute favorite salsa verde recipe! I add one extra clove of garlic and don’t use any water at all. My husband and I literally eat it by the spoonful. Great in tacos, burritos, quesadillas and eggs!
Hooray Amy! Thank you for your note… and yes to spoonfuls! lol!
Hi… what can I substitute with the tomatillos.. as in Europe
they are not readily available , yes… I know ,
… the point is the ‘tomatillos’.. but I have seen many of your recipes which require this ,and would like to try them out.
Also the Mexican peppers…. I know each one has an individual
Aroma and taste but we ,over the water ,would like to make your recipes also…. . Here in Mediterranean we have small spicy 🌶 red and green peppers, also long red mild Greek Florini peppers… and seasonal jalapeños if we are lucky to find any at the weekly market … could you help! Thanks
Hi Mairi! Use tomatoes instead with hot or mild chilies. Instead of tomatillo salsa, you’ll have salsa Rojah! Enjoy!
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
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!