Roasted Tomatillo Salsa
Thick, chunky, spicy, and tangy, Roasted Tomatillo Salsa is packed with flavor and a tasty alternative to red salsas. So easy to make, serve this easy dip with chips or add it as a sauce to tacos, enchiladas, and more!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Appetizers
Cuisine: Mexican, Tex-Mex
Keyword: dip, roasted tomatillo salsa, salsa, tomatillos
Servings: 8 servings
Calories: 25kcal
- 1 pound tomatillos about 4-6
- 2 jalapenos seeded and halved
- 4 cloves garlic
- 1/2 cup cilantro
- 1/2 cup diced sweet onion small dice
- salt to taste
Preheat your oven to 400-F.
Add the cleaned and quartered tomatillos, seeded jalapeno, and garlic cloves to a baking sheet or shallow casserole pan.
Roast the veggies at 400-F until they're lightly golden brown; About 15-20 minutes. The tomatillos will give off a lot of juice - that's OK.
Transfer the mixture and any pan juices to a food processor and add the cilantro. Pulse until the veggies are chopped and saucy but not pureed. You want the salsa to be a little bit chunky.
Mix in the finely diced onion, season with salt and chill in the fridge until ready to eat.
Chef Jenn's Tips
- To keep the veggies from burning, keep them close together - but not overlapping - on the baking sheet.
- Want it spicier? Use a serrano chili instead of jalapenos.
- Don't like it so spicy? Use a poblano pepper instead of jalapenos.
- Make a double batch and freeze some of this salsa for later!
*The sodium values from the salt are not included in the nutritional calculations.
Serving: 0.25cup | Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 184mg | Fiber: 1g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 0.4mg