20-Minute Roasted Tomatillo Salsa Verde Recipe

Roasted Tomatillo Salsa in a jar with a spoon!

20-Minute Roasted Tomatillo Salsa Verde Recipe

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! This recipe is vgetarian, vegan and gluten free. [ see recipe VIDEO below ]

Course Appetizer, Dinner, Snack

Cuisine American, Mexican

Diet Vegan, Vegetarian

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

Prep Time 10

Cook Time 12

Total Time 22

Servings C (970g) - approximate

Calories 106kcal

Author Traci York

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

This recipe is a perfect partner for my Skillet Black Bean Enchiladas Verde and Vegetarian White Bean Chili.

Nutrition