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!
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What are Tomatillos?
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.
- 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.
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. It’s an integral part of our Roasted Chicken Verde Taquitos and Mexican Pizza. Enjoy!
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Roasted Tomatillo Salsa Verde
- 1 ½ pounds 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.
- 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.
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