0 from 6 votes
Salsa Verde (Smoky Roasted Tomatillo Sauce)
This roasted tomatillo sauce is a deliciously tangy and smoky salsa that’s ideal for topping burritos, spicing up vegan tostadas, or just enjoying with a side of chips. This recipe is easy to make, requiring no special cooking equipment and takes less than 20 minutes from start to finish.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 cups
Calories: 159 kcal
Course:
Condiments
Cuisine:
Mexican
Ingredients
- 1 pound tomatillos husked and thoroughly washed
- 2 guajillo chiles
- 2 jalapeños stems discarded
- 1 onion quartered
- 5 cloves garlic
- ½ teaspoon cumin seeds or ground cumin
- 3 tablespoons olive oil
- 1 cup cilantro chopped
- ¼ cup lime juice
- ¾ teaspoon salt or to taste
Instructions
- Preheat your oven to 400°F (205°C).
- Husk the tomatillos and wash them well to get rid of any sticky residue on their outsides.
- Remove the stems from the dried chilies and shake them to get rid of most of the seeds.
- Cut the tomatillos into quarters, and toss them in a bowl along with the jalapeños, onions, garlic cloves, dried guajillo chiles, cumin seeds, and olive oil.
- Spread the mixed vegetables onto a parchment paper-lined baking pan. Roast at 400°F (205°C) for 16-18 minutes until the garlic cloves are lightly golden brown and the skins of the tomatillos have withered slightly. Remove the baking pan from the oven and allow the contents to cool to room temperature.
- Place the roasted vegetables in a food processor along with the cilantro, lime juice, and salt, and puree for 90 seconds until mostly smooth but with little bits and seeds throughout.
- Store in a sealed container in the refrigerator for up to 5 days, or portion and freeze for up to 3 months.
Cup of Yum
Notes
- 🌟 Prime Your Tomatillos:
- 🌟
- Choose firm, slightly sticky tomatillos. Avoid overripe ones, as they can be mushy and less tangy, impacting the salsa's flavor and texture.
- 🌈 Prettier Colors:
- 🌈
- Though I used them in some of the photos in this recipe, I found out the hard way: red onions aren’t the best to use for salsa verde, because they will give the pureed salsa a brownish color. Go with white onions, Vidalia onions, or Spanish onions to keep the salsa looking vibrant.
- 🔥 Roast Like a Pro:
- 🔥
- Spread veggies in a single layer on the baking sheet. Overcrowding causes steaming instead of roasting, missing out on that rich, caramelized flavor.
- 🌶️ Heat Control:
- 🌶️
- For a milder salsa, remove jalapeño seeds before roasting, or skip them entirely. For more spice, replace with serranos, or add additional jalapeños.
- ⏳ Cool Down for Consistency:
- ⏳
- Let the roasted veggies cool completely before blending to avoid watery salsa and maintain a thick texture.
Nutrition Information
Calories
159kcal
(8%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Sodium
569mg
(24%)
Potassium
449mg
(13%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1002IU
(20%)
Vitamin C
23mg
(26%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 159
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 569mg | 24% |
| Potassium | 449mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1002IU | 20% |
| Vitamin C | 23mg | 26% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.