This Roasted Tomatillo Salsa has a nice kick from the jalapeño and comes together in just 15 minutes. Perfect for tacos, burritos, enchiladas, and more!
I like experimenting with new ingredients. I think it’s really fun to mix unfamiliar flavors together and see what happens. Sometimes the results are really great and become our new favorites, and other times it doesn’t turn out so well.
I have been playing around with tomatillos recently. They are funny looking little things that are commonly used in Mexican dishes. I have tried some sauces, enchiladas, and of course green tomatillo salsa. I have been really impressed with how versatile these little guys are. I love the complex flavor they add to any dish.
It’s no wonder I am a fan of tomatillos, because I love the flavor of salsa verde. I use it pretty often in recipes, like this Cilantro Lime Shrimp and Rice and the Slow Cooker White Bean Chicken Chili Verde, but I hadn’t tried my hand at a homemade version. I am not sure why.
I guess I thought it would be difficult. Actually, this tomatillo salsa verde recipe couldn’t be easier!
Ingredients in Roasted Tomatillo Salsa
To make this green tomatillo salsa, all you’ll need is:
- Fresh tomatillos
- Fresh jalapeños
- Olive oil
- White onion
- Fresh cilantro
- Spices (garlic salt, cumin, onion powder)
- Lime juice
How to Make Roasted Tomatillo Salsa
Here’s a quick overview of how this green roasted tomatillo salsa recipe is prepared:
- Pull the husks off of the tomatillos. After the husks are removed, they are a little bit sticky, so just wash them really well.
- Toss the tomatillos in a teeny bit of olive oil and sprinkle with salt.
- Now it’s time to roast the tomatillos. Spread them on a large baking sheet and throw a couple of fresh jalapeños into the mix for good measure.
- Slide them into a hot oven until they start to become a bit “charred” on the outside.
- After roasting them, let the veggies cool and dump everything into the blender with an onion, lime, cilantro, and spices.
And you have fresh, homemade tomatillo salsa on your hands! How easy is that?!
How Long Does Homemade Salsa Last?
Homemade tomatillo salsa verde will last up to six days in the fridge. It can also be frozen in an airtight container for up to two months.
Ways to Use Tomatillo Salsa Verde
You can spoon this roasted tomatillo salsa over your favorite tacos, burritos, nachos, and so much more. If you’re looking for recipes that use salsa verde, here are some of my favorites:
- Keto White Chicken Chili
- Slow Cooker Chicken Tacos
- Spinach and Avocado Quesadillas
- Loaded Tex-Mex Bowls
- Cheesy Keto Taco Bites
Tips for the Best Tomatillo Salsa
- Note that this is a recipe for roasted tomatillo salsa. Tomatillos are NOT the same thing as green tomatoes, so don’t confuse the two.
- For a spicier salsa, leave the seeds in the jalapeños.
- Let the veggies cool slightly before blending them up. You don’t want to accidentally splatter yourself with hot salsa!
More Easy Dips to Make:
- 1 pound fresh tomatillos, husk removed and washed well
- 2 fresh jalapenos, seeded
- 2 teaspoons olive oil
- 1/4 teaspoon course salt
- 1 small white onion
- 1/4 cup chopped cilantro
- 1 teaspoon minced garlic
- 1/4 teaspoon garlic salt
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1 lime, juiced
- Remove the husks from one pound of tomatillos, rinse well.
- Toss the tomatillos, onion, and seeded jalapenos in the olive oil and the salt.
- Place on a large baking sheet.
- Turn your broiler on high and broil until the vegetables become charred. (For me this was about 1 minute, then I flipped them over and broiled for 1 more minute). Watch very carefully and make sure not to burn.
- Remove from oven and let cool.
- Cut the ends off the onion and cut into into quarters, discard the outer layers.
- Add the tomatillos, jalapenos, and the onion to blender along with cilantro, spices, and the juice of one lime and blend on high until smooth (30 seconds to 1 minute).
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 46Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 156mgCarbohydrates: 6gFiber: 2gSugar: 4gProtein: 1g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.