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Roasted Tomatillo Salsa

Enjoy this homemade Roasted Tomatillo Salsa on tacos, salads or with tortilla chips for dipping. It’s also a flavorful condiment for grilled burgers, subsa and sandwiches.
Roasted Tomatillo Salsa

Easy Roasted Tomatillo Salsa Recipe

What is a tomatillo? Tomatillos are those tiny little green round vegetables that have a thin exterior skin and look like green tomatoes. In fact, tomatillo actually translates as “little tomato.” They aren’t spicy, and they have a slightly less acidic and are less sweet than an unripe green tomato. They add authentic flavor to South of the border inspired Mexican dishes and recipes. I really enjoy making fresh salsas in most any flavor and this roasted green chile salsa is no different. Roasted tomatillos are the star in this salsa, and after serving this you’ll be the star of your own fiesta.

Roasted Tomatillo Salsa ingredients

How to Make the Best Roasted Tomatillo Salsa Recipe

The fresh tomatillos in this salsa are roasted in the oven, then pureed with peppers, onion quarters, select seasonings and fresh cilantro.  You can use it as a topping for tacos, enchiladas, fish, burritos, taco salads or with tortilla chips for dipping.  It’s quick and easy, it doesn’t get any better than that!

  • Ingredients you’ll need to make this recipe for homemade Roasted Tomatillo Salsa: Fresh tomatillos, fresh garlic, jalapeno, serrano pepper, onion, cilantro, fresh lime juice, olive oil, onion powder, salt and black pepper and water to thin.
  • How do you make tomatillo salsa or salsa verde? It’s all in the prep for this recipe. Cut the jalapeno through the middle lengthwise and remove the seeds and membrane with a spoon. Remove the stem from the serrano pepper and jalapeno pepper. Doing so, will protect your hands from becoming contaminated with the oils that can harm your eyes. You can also wear gloves.
  • Take time to wash the cilantro thoroughly removing any grit or dirt. If you don’t like cilantro, you can replace it with flat leaf parsley.
  • Once the vegetables have been roasted, everything is ladled into a stand blender and pureed. You can adjust the thickness leaving some chunks to suit your own taste. That’s the beauty of making it yourself.
  • It’s best to allow ample time for this tomatillo salsa to chill before serving. It can be made up to one day in advance.
  • This salsa can be stored for 2-3 days before serving in an airtight container chilled in the refrigerator.

Roasted Tomatillo Salsa for dipping

More Southern Style Salsa and Condiment Recipes to Make

Whether you’re grilling or wanting to amp up the flavor of your meal, there’s a fresh salsa or condiment that’s sure to fit the bill. More salsa and topping recipes you may like to try:

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Roasted Tomatillo Salsa

Prep Time15 minutes
Cook Time10 minutes
Chill time2 hours
Total Time2 hours 25 minutes
Course: Appetizer, Condiment, Sauce
Cuisine: American, Mexican Inspired
Keyword: toasted-tomatillo-salsa, tomatillo-salsa-recipe
Servings: 2 cups
Calories: 179kcal
Author: Melissa Sperka


  • 1 1/4 lbs tomatillos husks removed
  • 1 small sweet onion peeled and cut into quarters
  • 3 medium garlic cloves
  • 1 large jalapeno pepper seeded, and membrane removed
  • 1 medium serrano chili seeded and membrane removed
  • 1/2 cup cilantro leaves [about a handful] thoroughly cleaned
  • 2 tsp lime juice
  • 1 tsp olive oil
  • 1/2 tsp onion powder
  • 1/2 tsp sugar
  • salt and black pepper to taste
  • water


  • Move the oven rack to the highest position and preheat the oven to broil. Line a baking sheet with aluminum foil and spray it with cooking spray.
  • Place the tomatillos onion quarters and garlic cloves onto the roasting pan. Season with salt and pepper and drizzle lightly with olive oil.
  • Place the pan into the oven and roast, use tongs to turn as necessary. Broil until charred turning occasionally, for around 8-10 minutes. Remove from the oven, and allow them to cool slightly. Reserve pan juices.
  • To a stand blender or food processor add roasted tomatillos, onion, garlic, peppers, cilantro, lime juice, olive oil, onion powder, sugar and pan juices. Pulse in the blender until your desired consistency is reached. To thin, add cold water 1 tablespoon at a time.
  • Taste and adjust the salt and pepper to taste. Chill for 2 hours or overnight in an airtight container.
  • Serve as a condiment for tacos or with tortilla chips for dipping.


This salsa can be stored for 2-3 days before serving tightly covered in the refrigerator.


Serving: 1cup | Calories: 179kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 1033mg | Fiber: 7g | Sugar: 21g | Vitamin A: 701IU | Vitamin C: 55mg | Calcium: 68mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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