This quick and easy Roasted Tomatillo Salsa Verde has a sweet, spicy flare that’s more than an amazing chip dip. You’ll want to put it on everything!
You may have walked by a crate of these pale green, golf ball-size, tomato-ish looking fruits with papery husks wondering what the heck they are and what to do with them. First, they’re not green tomatoes, and second, salsa verde is the easy ‘A’ answer!
A Few Tidbits*
- Tomatillos are very distant cousins to tomatoes. They’re most closely related to gooseberries, another fruit that’s covered in husks.
- Tomatillos have a unique, citrusy, tart and tangy flavor.
- They taste best when unripe. Most of the tanginess is long gone once they change color from green to pale yellow.
- Roasting or broiling/boiling them yields a softened texture and smoother flavor.
- One medium tomatillo has just 11 calories and packed with potassium, niacin, and vitamins C and K.
- They’re available pretty much year-round, but peak May to November.
Easy Steps to Roasted Tomatillo Salsa Verde
To prep, first husk and rinse the sticky resin off the tomatillos. Then toss them in olive oil with garlic, onion, and poblano and jalapeño peppers. Sprinkle healthy pinches of salt and pepper over top and pop in the oven. Baking the tomatillos and veggies soften and caramelize when roasting for a more subtle flavor.
Next, peel off the garlic skin and remove the seeds from the peppers when cool enough to handle. Then slide everything into a blender or food processor, accumulated juices and all. Once blended, add lime zest, juice, cilantro and honey. You’re off to the races!
- 1 ½ lb tomatillos, husked and rinsed (12-15)
- ½ large Vidalia or Spanish onion
- 1 poblano pepper
- 1 jalapeño pepper
- 4-6 garlic cloves, unpeeled
- 2-3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- Juice and zest from 1 large lime
- ½ packed cup fresh cilantro
- 2 teaspoons honey
Preheat oven to 400°F. On a rimmed baking sheet, toss tomatillos, onion, peppers, and garlic with olive oil, salt, and pepper. Roast 20 minutes. Let vegetables cool enough to peel garlic and remove seeds and charred skin from the peppers. Transfer all to a blender or food processor, including accumulated juices and oil. Blend until smooth (be sure to leave space for steam to escape when blending hot ingredients). Next, blend in lime juice, zest, cilantro, and honey. (Can be made 2 days ahead. Cover and chill.)
Serve with chips, or over steak, chicken, pork, seafood, fish, or eggs. Leftover sauce can be frozen in a freezer bag up to 3 months. Thaw and reheat on medium-low when ready to use, or serve at room temperature.
*Above Tidbits sourced from Bon Appétit June, 2007. Republished post with updated photos.