Easy Roasted Tomatillo Salsa

Name: Easy Roasted Tomatillo Salsa
Prep time: 5 min
Cook time: 12 min
Total time: 20 min
Yield: 8 serving
Ingredients: 1¼ lbs tomatillos; 1 small onion; 3 small cloves garlic; 2 jalapeños pepper; 2 Serrano pepper; 1 tablespoon extra virgin olive oil or olive oil; 1 teaspoon kosher salt; 1 bunch fresh cilantro leaves; Juice from ½ lime

User Reviews

5.0

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
8
Calories
47 kcal
Course
Condiments
Cuisine
Mexican

Easy Roasted Tomatillo Salsa

Deacon Moody

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This roasted tomatillo salsa recipe is a delicious and versatile sauce that can be used as a dip, topping, or marinade. It's made with fresh tomatillos, jalapeños, garlic, lime juice, and cilantro and is roasted to bring out its natural sweetness. The salsa has a tangy and slightly spicy flavor that pairs well with tacos, burritos, eggs, and more. For more tasty Salsas, check out this Homemade Salsa, 15 Minutes Tomatillo Sauce, and Mexican Cheese Dip.

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Ingredients

Servings

1¼ lbs tomatillos , husked, and stems removed, well rinsed, and dried.
1 small onion , quartered
3 small cloves garlic , unpeeled
2 jalapeños pepper , remove the stem
2 Serrano pepper , remove the steam
1 tablespoon extra virgin olive oil or olive oil
1 teaspoon kosher salt , to taste
1 bunch fresh cilantro leaves , chopped
Juice from ½ lime

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Instructions

Set a rack about 5 inches beneath the heating element and preheat the broiler; this ensures that the vegetables are close enough to the heating element to get a good char and roast properly. Toss tomatillos, onion, jalapenos, serranos, and unpeeled garlic with oil and place on a foil-lined baking sheet with aluminum foil. Broil, shake pan occasionally until vegetables are softened and lightly charred for 10 to 12 minutes.
After the roasting, place the tomatillo in a large zipper bag and seal it; let sit in the bag for 15 to 20 minutes to "sweat" and release additional juices. Slip the peels off the garlic, and set aside along with the onion and jalapeno to cool.
Add the roasted vegetables along with the tomatillo liquid from the zipper bag to the bowl of a food processor or blender. Add the cilantro, lime juice, 1 teaspoon kosher salt, and pulse until chunky, about 5 to 7 pulses or until desired consistency.
Taste and adjust seasoning with salt if needed. Serve the roasted tomatillo salsa immediately or store it in an airtight container in the refrigerator for up to 3 days. The tomatillo liquid will help incorporate all the flavors and juices from the vegetables into the salsa and make it more flavorful; it will also help blend the salsa to the desired consistency.

Equipments used:

Notes

How to Store and Reheat
How to Store and Reheat
To store: Roasted tomatillo salsa can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat: transfer the salsa to a saucepan and heat it over medium heat until it reaches your desired temperature. If the salsa has thickened too much in the refrigerator, you can add a small amount of water to loosen it.
Alternatively, you can also reheat the salsa in the microwave. Place the salsa in a microwave-safe container and heat it on high for 1-2 minutes or until it reaches your desired temperature. Stir the salsa occasionally while reheating to ensure even heating.
Alternatively, you can also reheat the salsa in the microwave. Place the salsa in a microwave-safe container and heat it on high for 1-2 minutes or until it reaches your desired temperature. Stir the salsa occasionally while reheating to ensure even heating.
How to Make Ahead
How to Make Ahead
Roasted tomatillo salsa can be made a day ahead and stored in an airtight container for up to 3 days.
Roasted tomatillo salsa can be made a day ahead and stored in an airtight container for up to 3 days.
How to Freeze
How to Freeze
Freeze the salsa for a longer shelf-life. To do this, let the salsa cool to room temperature and then transfer it to an airtight container or freezer bag. Press out as much air as possible before sealing the container or bag. Roasted tomatillo salsa can be stored in the freezer for up to 3 months. To thaw, move it to the refrigerator and allow it to thaw overnight, or place the container or bag in a bowl of cold water until thawed.
Freeze the salsa for a longer shelf-life. To do this, let the salsa cool to room temperature and then transfer it to an airtight container or freezer bag. Press out as much air as possible before sealing the container or bag. Roasted tomatillo salsa can be stored in the freezer for up to 3 months. To thaw, move it to the refrigerator and allow it to thaw overnight, or place the container or bag in a bowl of cold water until thawed.
To store: Roasted tomatillo salsa can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat: transfer the salsa to a saucepan and heat it over medium heat until it reaches your desired temperature. If the salsa has thickened too much in the refrigerator, you can add a small amount of water to loosen it.