Roasted tomatillo salsa, also known as salsa verde, is the perfect blend of tangy tomatillos, tart lime juice, fresh cilantro, and spicy jalapeno. It’s very easy to make, and adds a lot of flavor to any Mexican dish. My favorite use for this salsa is poured over enchiladas, but you could also drizzle it over veggie tacos or as a simple dip for tortilla chips.
Roasted Tomatillo Salsa
Ingredients:
- 5-6 tomatillos, skin and stems removed
- 1/3 white onion
- 1 jalapeno (optional)
- 2 cloves garlic
- generous handful of fresh cilantro, stems removed
- juice from one lime
- heaping 1/4 t. sea salt
Directions:
- Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and arrange tomatillos, onion, and jalapeno on sheet. Roast for 22-25 minutes.***
- Combine roasted vegetables (I only used about one inch of the jalapeno, and it was just the right amount of heat) with the remaining ingredients in a blender or food processor until liquefied.
***Some roasted salsa recipes recommend roasting peppers and tomatillos until blackened, but charred foods produce acrylamide, which is a cancer-causing and possibly neurotoxic chemical. I suggest roasting the tomatillos until they are olive green and bubbling.
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