This easy recipe for Roasted Tomatillo Salsa Verde is packed with flavor and creaminess thanks to roasted tomatillos, onion and jalapeños! Learn how to make homemade roasted tomatillo salsa to serve with chips, tacos, enchiladas and more. Whole30, paleo, vegan, and gluten-free.
This year we’ve grown the most tomatillos in our gardening history, so I’ve been excited to experiment with new tomatillo recipes. I usually rely on my classic Tomatillo Salsa Verde recipe to make with our tomatillos (plus it freezes great for preserving) but I wanted to make a Tomatillo Salsa that was creamy, thick but not too thick and very tasty.
How to make Roasted Tomatillo Salsa Verde
- Find the tomatillos: If you don’t have garden tomatillos, you can find them near the jalapeño peppers at the grocery store or farmer’s market. They’re like little green tomatoes wrapped in paper husks.
- Remove the husks from the tomatillos and rinse under cool water to remove the stickiness.
- Roast the tomatillos, onion, and jalapeños for 15 minutes. Flip veggies and roast for 15 minutes more. Remove from oven and let veggies cool slightly. Remove the stem and seeds from the jalapeños.
- Pulse veggies in a food processor with 1 tablespoon olive oil, minced garlic, lime juice, cilantro and salt + pepper. Don’t forget to add the liquid that’s left in the roasting pan too! Salsa should be chunky smooth.
- Taste and season with more salt & pepper as needed. Serve with tortilla chips!
Why is this Roasted Tomatillo Salsa So Good
This creamy, flavorful green salsa is so perfect served alongside tortilla chips!
- Roasting the tomatillos, onion and jalapeños is a triple threat, especially if you have all 3 growing in your garden! It gives them a rich, smoky taste and helps to make the salsa creamy instead of watery.
- Not only is this tomatillo salsa recipe wonderful with chips, it’s also delicious served with tacos, slow cooker refried beans and even chili.
- It smells amazing. Everyone will be heading towards the kitchen to give this yummy salsa a try!
- This tomatillo salsa is naturally healthy and nutritious. It’s also Whole30, paleo, vegan, and gluten-free.
- It freezes well, so while you have fresh garden veggies make several batches to freeze for later. When the winter season hits and you have garden fresh tomatillo salsa, you’ll be so grateful!
How to store homemade Roasted Tomatillo Salsa
- Storing your leftover salsa may not be a problem. Because you probably won’t have any left!
- Fresh tomatillo salsa can be stored in an airtight container in the refrigerator for up to two weeks. I like to use glass jars for storage.
- For longer storage, make several batches and freeze for up to 6 months. You can use zip-top freezer safe bags for freezing. Be sure to write the date on the bag, so you remember when it went into the freezer.
Looking for more homemade salsa recipes? Try these favorites:
Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me or using the hashtag #brooklynfarmgirl on Instagram!
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Roasted Tomatillo SalsaPrint
- 2 pounds tomatillos husked removed, cleaned
- 2 jalapeno peppers
- 1 medium sized onion
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 tablespoon lime juice
- 1/4 cup cilantro
- salt + pepper to taste
- Preheat oven to 450 degrees.
- Place tomatillos, jalapenos and onion on a baking sheet. Pour 1 tablespoon of olive oil on top. Mix with spatula to coat.
- Roast for 15 minutes. Flip the vegetables. Roast for 15 more minutes.
- Remove from oven and let cool.
- Cut the stems off jalapenos and remove the seeds. If you want extra spicy salsa you can keep the seeds but it will be hot. I prefer my salsa without seeds.
- Place tomatillos, jalapenos, onion, 1 tablespoon olive oil, minced garlic, lime juice, cilantro and salt + pepper in food processor blender and pulse until chunky smooth.
- Serve with chips, throw on tacos, pour over chicken, etc.
- You can also freeze this salsa to enjoy later on!