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!
I made this over the weekend to have while watching my March Madness bracket break into a gazillion pieces. Purdue’s loss started the cracks then Duke’s was the coup de grace. Nonetheless, all the games were exciting nail-biters that came down to the wire. Now totally rooting for the 5th seed Auburn. They’re taking everyone by surprise.
Even if you’re not into basketball, the Final Four is a perfect excuse to enjoy some killer food this coming weekend and you’ll want this Roasted Tomatillo Salsa Verde on the menu.
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Unfamiliar with tomatillos? No problem. 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 an easy answer.?
A few facts
- 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.
Making Roasted Tomatillo Salsa Verde
To get started, you obviously need to remove the tomatillos’ husks. There’s a sticky resin underneath that needs to be rinsed off as well. Then just toss them in olive oil with garlic, onion, and poblano and jalapeño peppers. Sprinkle generously with salt and pepper and pop in the oven.
Once they’re done roasting and cool enough to handle, peel the garlic and remove the seeds from the peppers. Then slide everything into a blender or food processor, accumulated juices and all. Once pureed, you’ll add lime zest, juice, cilantro and honey. So easy!
This Roasted Tomatillo Salsa Verde is so versatile. It’s a fantastic complement to tacos, enchiladas, steak, chicken, pork, seafood, fish, and it’s even great on eggs. Plus, it’s freezer-friendly so you can always have it on hand. Enjoy!
It’s integral to our
Be sure to check out these other super delish snacking recipes!
- Baked Sweet Potato Chips w/ Avocado Lime Whip
- Roasted Tomato Garlic & White Bean Hummus
- Asian Meatball Sliders with Spiced Pickles
- Mushroom Stuffed Portobellos with Feta
- Prosciutto Wrapped Marsala Glazed Shrimp
- Blistered Cherry Tomato & Grape Galette
- Sheet Pan Buffalo Chicken Nachos
If you make this Roasted Tomatillo Salsa Verde, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you make this recipe, don’t forget to snap a pic and tag me on Instagram!
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Roasted Tomatillo Salsa Verde
- 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 3 days ahead of using. Cover and chill.)
- Serve with chips, or over steak, chicken, pork, seafood, fish, or eggs. Leftover salsa 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 facts sourced from Bon Appétit June, 2007. Republished post with updated photos.