Homemade Roasted Salsa Verde Recipe- This easy salsa verde recipe is packed with fresh ingredients and a wonderful way to celebrate Mexican cuisine! Tomatillo salsa verde is so very simple to make and can be enjoyed in many different ways.
We love making a big batch of this recipe and freezing some for use in a variety of dishes. It's a great addition to breakfast tacos, green enchiladas, chilaquiles verde, or simply with homemade tortilla chips.
The main ingredient in this green salsa recipe are those small green tomatoes in the papery husk, tomatillos. Fresh tomatillos can be found in most grocery stores or even the farmers market during the summer months. Authentic Mexican food is all about fresh flavors and simple preparations. This homemade salsa verde recipe is a wonderful example of both!
If you love dips as much as we do, check out our chorizo queso blanco recipe or Cajun remoulade sauce!
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What You're Going to Need!
- Tomatillos - these are those cute small green tomatoes in a papery husk we have mentioned!
- Jalapeños - fresh are best for this recipe.
- Onion - we used a yellow onion.
- Garlic - whole fresh cloves are needed for the best results.
- Fresh Cilantro - if you are not a fan of this fragrant herb, simply omit it!
- Lime juice - fresh juice adds so much flavor.
- Oil - an olive oil blend works best.
See recipe card for quantities.
What exactly are tomatillos?
The key ingredient in this zesty green salsa are tomatillos. So, what are these small green tomatoes? Tomatillos are also known as Mexican husk tomatoes. These night shade fruits are native to Mexico. Their name literally means "little tomato" however they are not tomatoes. They are members of the Solanaceae family which includes goose berries and ground cherries. The bright green fruit is covered in a papery husk that must be removed before using them. Tomatillos have a tart, citrusy flavor and the texture is much denser than a tomato. Roasting these little beauties brings out the sweet and earthy flavor that is essential to many Authentic Mexican recipes.
Recipe
Homemade Roasted Salsa Verde Recipe
Equipment
- 1 roasting pan
- 1 Cutting Board
- 1 Chef Knife
- 1 citrus juicer
- 1 Set measuring spoons
- 1 Blender or food processor
- 1 Kitchen Scale
Ingredients
- 12 oz. fresh tomatillos
- 4 oz. jalapeños
- 2 cloves garlic
- 6 oz. yellow onion
- 4 oz. fresh cilantro
- 2 tsp. ground cumin
- 2 large limes juiced
- 4 Tbsps. olive oil blend
- 1 teaspoon salt kosher or sea salt
- 1 teaspoon black pepper fresh ground
Instructions
- Preheat the oven to 425 ℉
- Remove the papery husk from the tomatillos, peel the garlic cloves, slice the onion, and cut the jalapeños into 4 pieces and remove the cores.
- Place the prepared vegetables onto a roasting pan, and place the pan in the oven for 25 minutes.
- While the vegetables are cooling to room temperature, juice the limes, measure the cilantro, cumin, salt and black pepper.
- Place the fresh ingredients into a blender pitcher. Add the roasted cooled vegetables and blend until the ingredients are combined but not completely smooth.
- Taste the finished salsa, adjust the seasoning to taste and enjoy!
Directions
- Place the peeled and whole tomatillos, whole garlic cloves, sliced yellow onion, and cored and quartered jalapeños onto a baking pan. Drizzle with the olive oil blend, and season with the salt and pepper.
- Roast the veggies in a preheated 425-degree F oven for 25 minutes.
- Add the cumin, fresh lime juice, fresh cilantro, salt, and black pepper to the pitcher of a blender.
- Carefully add the cooled roasted vegetables.
5. Blend the ingredients until combined, but not completely smooth.
6. Serve the finished salsa with homemade tortilla chips for an easy and delicious snack that's far better than store-bought salsa!
Chef Tip
For the best results we find that roasting the raw tomatillos whole is the way to go! And it saves time in cutting the tomatillos up.
Substitutions & Variations
- Spicy - add serrano chilis for a spicier salsa!
- Parsley - can be substituted if you are not a fan of cilantro.
- Milder - add mild peppers including poblano chilis or even green bell peppers for a less spicy finished salsa.
Storage & Helpful Hints
Allow the roasted vegetables to cool to room temperature before blending the finished salsa. The cold ingredients, including the fresh cilantro will maintain their freshness, and it is much safer to blend ingredients when they are cool.
The finished salsa can be stored in an air-tight container in the refrigerator for up to 5 days. We like to store sauces and salsas in clean mason jars. This versatile green salsa recipe can be made in a large batch and frozen in smaller portions for use in a variety of dishes!
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FAQ
We recommend trying these beautiful green fruits, however if you can't find them in the grocery store, using green tomatoes from the garden would work for the flavor. Just remember that the tomatoes contain more water and will result in a thinner salsa.
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