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Roasted Tomatillo Salsa

A vibrant, fresh salsa bursting with flavor, perfect for tacos, chips, or grilled meats.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Condiment
Cuisine: Mexican
Keyword: Easy
Servings: 4 servings

Ingredients

Ingredients

  • 1 pound Tomatillos Husk removed and rinsed
  • 1 Pasilla pepper Or other mild green chili
  • 1 Jalapeno pepper
  • 3 cloves Garlic
  • 1 medium Yellow onion Peeled and quartered
  • 2 cups Cilantro leaves
  • 2 teaspoons Ground cumin
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 limes Lime juice About 1/4 cup

Instructions

  • Step 1: Preheat your oven to 425°F (220°C). Prepare the tomatillos and peppers by removing husks and rinsing. Cut the pasilla and jalapeno peppers in half and remove seeds if desired.
  • Step 2: On a large baking sheet, spread the tomatillos, halved peppers, quartered onion, and unpeeled garlic cloves. Drizzle with olive oil and sprinkle with salt. Roast for about 20-25 minutes until softened and slightly charred.
  • Step 3: Once roasted, allow to cool slightly. In a blender, combine the roasted vegetables with cilantro, cumin, remaining salt, pepper, and lime juice. Blend to desired consistency.
  • Step 4: Taste and adjust seasoning if necessary. Add more lime juice, salt, or peppers as desired, and blend again.
  • Step 5: Transfer to a bowl and serve immediately with tortilla chips, tacos, or grilled dishes. Can chill in the fridge for about an hour if preferred cold.

Equipment

  • Baking Sheet
  • Blender

Notes

For a smokier flavor, add a small chipotle pepper in adobo sauce when blending. Allow the salsa to sit for at least 30 minutes before serving for best flavor.