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Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

Course Appetizer, Condiment, Sauce
Cuisine American, Mexican Inspired
Keyword toasted-tomatillo-salsa, tomatillo-salsa-recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 2 hours
Total Time 2 hours 25 minutes
Servings 2 cups
Calories 179kcal
Author Melissa Sperka


  • 1 ¼ 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
  • ½ cup cilantro leaves [about a handful] thoroughly cleaned
  • 2 tsp lime juice
  • 1 tsp olive oil
  • ½ tsp onion powder
  • ½ 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