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Tomatillo Salsa

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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! 

Overhead view of a dish of roasted tomatillo salsa surrounded by tortilla chips.

Tomatillo and Jalapeno Salsa

This delicious Tomatillo Salsa is a versatile recipe you’re going to love! Enjoy it as a dip with chips and veggies, drizzle it on top of some Cilantro Lime Shrimp and Rice, or mix it into soup for this Slow Cooker White Bean Chicken Chili Verde. It’s packed full of flavor and just takes two simple steps to make.

tomatillo salsa in a bowl surrounded by tortilla chips

Why you’ll love it:

  • It’s healthy – This easy appetizer has just 46 calories, 2 grams of fat, 4 net carbs, and 1 gram of protein. This is a great condiment choice when you want to add TONS of flavor without a lot of calories or carbs to weigh you down.
  • You’ll never waste it – This salsa will last up to 6 days in the fridge, but you can also freeze it up to 2 months! This means you can enjoy a little at a time, portion it out for recipes, and keep it around whenever you want.
  • It makes everything better – This goes with SO much! Add it to eggs, quesadillas, taco salad… It works as a marinade for meat or veggies, can be added into soups, and works great as a sauce with wraps, burritos, and more. This means one recipe can go a really long way!
Roasted tomatillos on a baking sheet

Ingredients in Roasted Tomatillo Salsa

Here’s a quick overview of what you’ll need for this recipe. You can find exact measurements in the printable recipe card at the bottom of the page.

  • Fresh tomatillos – These are not green tomatoes but actual tomatillos… It’s a common confusion, so just make sure you’re grabbing the right thing!
  • Fresh jalapeños – These will have the brightest flavor, and you can adjust the spice level by leaving out the seeds entirely or adding some in. Jarred jalapenos will not give you the same flavor.
  • White onion – You can swap this out for a yellow onion for a sweeter flavor. Red onion will give a different flavor, but it’s also delicious.
  • Garlic – These can just be smashed or roughly chopped–Not minced.
  • Olive oil – Your preferred oil is fine. This will help bring out the deeper flavors during the roasting process.
  • Salt – Adjust based on your preferences.
  • Fresh cilantro – There’s really not a good substitute for this if you aren’t a fan of cilantro. You can replace with parsley if you’d like, but it does make the flavor more Italian than Mexican.
  • Spices (garlic salt, cumin, onion powder) – These are simple flavor boosters.
  • Lime juice – Adds tons of flavor and brightens the whole salsa. Fresh lime juice has the most flavor, but bottled makes things very convenient.

How to Make Roasted Tomatillo Salsa

This easy tomatillo salsa comes together without much work at all! Here’s a step-by-step guide for making this green salsa.

Roasted Tomatillo and Jalapeno Salsa, the easiest Salsa Verde ever! Just roast and toss in the blender!
Roasted Tomatillo and Jalapeno Salsa, the easiest Salsa Verde ever! Just roast and toss in the blender!

Prep

Pull the husks off of the tomatillos. After the husks are removed, they are a little bit sticky, so just wash them really well. While those are drying, line a large baking sheet with a silicone liner or greased aluminum foil and set aside.

tomatillos, jalapeno, and onion on a silicone lined sheet pan
roasted tomatillos, jalapeno, and onion on a sheet pan

Roast

Place the tomatillos, halved jalapenos (seed the jalapenos if you don’t want it very spicy), and roughly Schopped the onions on the prepared baking sheet. sprinkle with olive oil and salt. Once they’re lightly covered, turn on your broiler. Broil for about 1 minute or until they’re a bit charred on the outside, then flip the veggies and broil another minute or so.

roasted tomatillos, jalapeno, onion, and herbs in a blender
tomatillo salsa in a blender

Blend

Remove the blistered veggies from the oven and allow them to cool. Dump everything into the blender with the cilantro, lime juice, and spices. Process/blend until it reaches your preferred consistency. It’s really that easy!

Ways to Use Tomatillo Salsa Verde

You can spoon this roasted tomatillo salsa over your favorite tacos, burritos, chimichangas, nachos, and so much more. We love it in this Keto White Chicken Chili or Slow Cooker Chicken Tacos. It’s great stirred into Seasoned Black Beans or as a dip for Cheesy Keto Taco Bites.

If you’re looking for some low-carb option, here’s a great list of Keto Mexican Food Recipes that would work great with this salsa!

A chip laden with roasted tomatillo salsa, being held over a dish of salsa.
tomatillo salsa in a bowl with a side of tortilla chips

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. You can freeze it in small portions (using ice cube trays or these 1/2 cup freezing containers) so it’s easy to use a little at a time in various recipes.

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!
tomatillo salsa in a food processor, closeup shot

More Easy Dips to Make:

Roasted Tomatillo and Jalapeno Salsa, the easiest Salsa Verde ever! Just roast and toss in the blender!

Tomatillo Salsa

Yield: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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! 

Ingredients

  • 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

Instructions

    1. Remove the husks from one pound of tomatillos, rinse well.
    2. Toss the tomatillos, onion, and seeded jalapenos in the olive oil and the salt.
    3. Place on a large baking sheet.
    4. 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.
    5. Remove from oven and let cool.
    6. Cut the ends off the onion and cut into into quarters, discard the outer layers.
    7. 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.

© Annie Holmes
Cuisine: Mexican

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Comments

  1. Gayle @ Pumpkin 'N Spice says

    I’ve never cooked with tomatillos before, but I do love the looks of them! They’re like little green pumpkins! 🙂 This salsa looks amazing, Annie! This is my favorite kind to eat at Mexican restaurants. And I love making homemade salsas so I will definitely have to try this version!

    Reply

  2. Danielle says

    I always just buy store bought salsa verde, this looks just like it but waaaay better. I’ve never cooked with tomatillos before, but that has to change!

    Reply

  10. Isadora says

    I’ve actually never cooked with tomatillos before, which just seems so wrong! I love all salsas and usually eat it by the jar! I need to get my hands on some tomatillos soon 🙂

    Reply

  11. Alyssa @ My Sequined Life says

    Count me in to the group that’s never cooked with tomatillos before. I love your step by step process above. Salsa verde is one of my favorites out at restaurants but I never thought to make it at home (why does that happen with so many foods??). This is so happening soon! 🙂

    Reply

    • Maebells says

      I know!! I don’t know why them seem intimidating, but this was seriously super easy! I think it will probably become my new “go to” appetizers to take to things!

      Reply

  15. Kristi @ Inspiration Kitchen says

    I looooove tomatillos! I’ll never forget the first time I tried them. I peeled them, then grabbed them, then went “Ewwwww!” because I had no idea they were sticky! Hahaha! They are just fine though after being rinsed, and they add the best flavor! Pinned!

    Reply

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