A delicious Mexican green salsa, roasted tomatillo salsa is made with roasted tomatillos, chile peppers, onions, cilantro and lime juice.
Tasty not only with tortilla chips, but on grilled meats or your favorite Mexican dishes, like enchiladas, tacos, or tamales.
A must-have in your refrigerator, this roasted tomatillo salsa recipe is so easy and delicious! Once you make your own, you won’t want to go back to the store-bought versions!
A tomatillo is a tangy lime-green fruit, also known as a Mexican husk tomato. Because they are wrapped in a papery husk, it can be hard to tell the quality.
When purchasing tomatillos, ripe ones are firm, juicy and tangy, and bright green in color. The husks should be light green and moist. As the tomatillos age, their husks turn brown and dry out. By the way, smaller tomatillos tend to be sweeter than larger ones.
We usually buy a few more tomatillos than we need in case we run across a bad one and also to account for the weight of the husks.
It’s best not to peel the husks from the tomatillos until you’re ready to use them.
Four Easy Steps
- Place tomatillos in a bowl and cover with warm water. Letting them sit for about 20 minutes in water is not necessary, but makes removing the husks easier. Go ahead and peel the husks, rinsing off the sticky residue from the tomatillos.
- Toss tomatillos, anaheim pepper, jalapeno, onion, and garlic with a little olive oil. Spread out on a rimmed baking sheet. Roast in oven until charred, about 15-20 minutes, turning peppers halfway through.
- Place peppers in a small bowl and cover with plastic wrap and let cool for 10-15 minutes. This process helps to loosen their skins. Remove the stem, seeds, and outer skin from the peppers.
- Transfer the cooled vegetables, peppers, and their juices to a food processor. Add cilantro, lime juice, and a bit of sugar. Pulse until mixture is as smooth or as chunky as you want it with no super big chunks of tomatillos remaining.
A bit of sugar?
Sugar is optional. However, we use a tablespoon of organic cane sugar to balance the acidity of the tomatillos.
Transfer your roasted tomatillo salsa to a sealed contained and store in the fridge for up to four days, if it lasts that long.
Enjoy this roasted tomatillo salsa on game day with chips, or as a condiment to almost any Mexican dish!
Roasted Tomatillo Salsa
Yield 2 Cups
Free of: gluten and top 8 allergens.
Tasty not only with chips, roasted tomatillo salsa is great on grilled meats or your favorite Mexican dishes, like enchiladas, tacos, or tamales.
1 pound tomatillos
1 anaheim chili pepper
1 jalapeno pepper
1 cup onions, cut in chunks
1 garlic clove, peeled
1 tbsp olive oil
1/2 cup packed cilantro
2 tbsp fresh lime juice
1 tbsp granulated sugar
- In a medium bowl, cover the tomatillos with warm water. Set aside for 20 minutes. This is not necessary, but makes removing the husks easier.
- Preheat oven to 400-degrees F.
- Peel the husks from tomatillos and rinse off the sticky residue from their skins, discarding the husks.
- Toss tomatillos, anaheim pepper, jalapeño, onion, and garlic with olive oil. Spread out on a rimmed baking sheet, lined with foil or parchment paper.
- Place in oven and roast until soft and a bit charred, about 15-20 minutes, turning peppers halfway through.
- Remove from oven. Place the anaheim and jalapeño pepper in a small bowl. Cover tightly with plastic wrap and allow to cool for 10-15 minutes. This process will help to loosen their skins, making them easier to remove.
- Remove the stem, seeds, and outer skin from the peppers.
- Transfer the cooled vegetables, peppers, and their juices to a food processor. Add cilantro, lime juice, and sugar. Pulse until mixture is as smooth or as chunky as you want with no big chunks of tomatillos remaining, scraping down sides of bowl as needed.
- The salsa will be a bit thinner at first, but will thicken as it sits for a few hours in the refrigerator, due to the natural pectin in the tomatillos.
Courses Sauces & Condiments