Easy Roasted Tomatillo Salsa Recipe

I finally nailed a roasted tomatillo salsa verde that is spicy and refreshingly bright, a salsa recipe with tomatillos perfect for spooning over nachos, enchiladas, or chiles rellenos.

Whenever I spoon this salsa over nachos I kinda grin, it’s tangy and sharp but not fussy, and it wakes up whatever it’s on. Roasted tomatillos give a bright, almost citrusy pop while serrano chiles bring a sneaky, clean heat that keeps you reaching for more.

To me it sits perfectly between a Roasted Chile Salsa and that old school Salsa Verde Recipe With Green Tomatoes vibe, which is exactly why I make it all the time. I usually double the batch because it disappears fast, and honestly you won’t believe how addictive a simple bowl can be.

Ingredients

• Tomatillos: Tangy, juicy green fruit, high in vitamin C and fiber, gives salsa bright acidity.
• Serrano chiles: Fiery heat, lots of vitamin A and C, adds spice not much else.
• White onion: Sharp sweet balance, provides crunch, small amounts of fiber and natural sugars.
• Garlic: Pungent and savory, contains allicin, might help immunity, deepens roasted flavor.
• Cilantro: Bright herb, lots of vitamin K, lifts freshness and adds citrusy green notes.
• Lime: Sour punch, vitamin C rich, balances richness and keeps salsa lively and tangy.
• Olive oil: Silky mouthfeel, small healthy fats, smooths edges but use sparingly for brightness.
• Salt: Salt enhances flavors, helps balance acidity, start small and adjust to taste.

Ingredient Quantities

• 1 1/2 pounds tomatillos (about 8 to 10 medium), husked and rinsed
• 2 serrano chiles, stems removed (use 1 to 2 jalapeños if you want it milder)
• 1 small white onion, cut into quarters
• 3 garlic cloves, peeled
• 1 cup packed fresh cilantro leaves
• 1 lime, juiced
• 1 tablespoon olive oil or neutral oil
• 1 teaspoon kosher salt, more to taste
• 1/4 teaspoon ground cumin (optional)
• 2 to 4 tablespoons water to thin if needed (optional)

How to Make this

1. Preheat your broiler on high or oven to 450 F. Husk and rinse 1 1/2 pounds tomatillos, pat them dry, then place the tomatillos, 2 serrano chiles (or 1 to 2 jalapeños if you want it milder), 1 small white onion cut into quarters, and 3 garlic cloves on a rimmed baking sheet; drizzle with 1 tablespoon olive oil and sprinkle about 1/2 teaspoon of the kosher salt so they dont stick.

2. Roast under the broiler or in the hot oven until everything is well blistered and blackened in spots; this usually takes 6 to 10 minutes for the first side, flip and roast another 4 to 8 minutes. Watch closely so the garlic doesnt burn.

3. If you prefer stove top, you can char the veg in a dry cast iron skillet over medium high heat rotating until blistered and softened, same idea just more hands on.

4. Let the veg cool a few minutes. Trim stems from the chiles and remove seeds if you want it milder. Peel the roasted garlic skins if theyre loose. Dont rinse off the charred bits they add flavor.

5. Put the roasted tomatillos, chiles, onion pieces, and garlic into a blender or food processor with 1 cup packed fresh cilantro leaves, the juice of 1 lime, 1 teaspoon kosher salt (add more later if needed) and 1/4 teaspoon ground cumin if using.

6. Pulse until you reach the texture you like. For chunky salsa pulse a few times, for smooth run it longer and add 2 to 4 tablespoons water a little at a time to thin until desired consistency.

7. Taste and adjust seasonings: more salt, more lime juice, or another chile if you want it hotter. If it tastes sharp let it sit in the fridge 20 to 30 minutes to mellow and marry the flavors.

8. Serve right away spooned over nachos, enchiladas or chiles rellenos or store in an airtight container in the fridge for up to a week. Quick tips: wear gloves when seeding chiles, use the char for smoky depth, and if your blender gets warm pause and let it cool a bit.

Equipment Needed

1. Rimmed baking sheet or sheet pan, for broiling the tomatillos and chiles
2. Blender or food processor, to pulse or purée the salsa
3. Cast iron skillet, optional for stovetop charring if you skip the broiler
4. Chef knife, for quartering the onion and trimming chiles
5. Cutting board, sturdy and wipeable
6. Tongs or spatula, to flip and move blistered veg
7. Measuring spoons and measuring cup, for oil, salt and lime juice
8. Small bowl or plate, to hold peeled garlic and trimmed stems
9. Thin disposable gloves or kitchen gloves, for seeding chiles if you dont want burned fingers
10. Airtight container or jar, for storing the salsa in the fridge

FAQ

Easy Roasted Tomatillo Salsa Recipe Substitutions and Variations

• Tomatillos – if you cant get fresh, use firm green tomatoes (a little less tart) or drained canned tomatillos; you might need a splash more lime to brighten it up.
• Serrano chiles – swap for 1 to 2 jalapeños for milder heat, or use a roasted poblano for almost no heat but a smoky note; remove seeds to tame the spice.
• Cilantro – replace with flat-leaf parsley (same volume) and add extra lime to mimic the brightness, or try fresh mint for a different but tasty twist.
• Lime juice – equal amount lemon juice works great, or use 1 tablespoon apple cider vinegar if you dont have citrus, though lemon is closer in flavor.

Pro Tips

– Let the char do the heavy lifting but dont overburn. Blackened spots add smoky depth but fully carbonized pieces taste bitter, so pull things off when most bits are blistered not turned to ash.

– Gloves when handling serranos or jalapeños. Even if you think you washed your hands, touching your eyes later is the worst. Keep the seeds if you want a serious kick, scoop them out for milder heat.

– Blend smart not long. Pulse for a chunky salsa, run it steady for smooth, and add a little water or a splash of oil to loosen it instead of over-blending. If the blender motor or the salsa gets hot, stop and let it cool 60 seconds then finish.

– Let it sit and store right. Flavors mellow after 20 to 30 minutes in the fridge so make it ahead a bit, press plastic onto the surface to limit discoloration, and freeze leftovers in small portions for later use.