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Easy Roasted Tomatillo Salsa Recipe (Authentic & Flavorful)

Easy Roasted Tomatillo Salsa Recipe

This homemade roasted tomatillo salsa combines blistered tomatillos, jalapeños, onion, garlic, cilantro, lime, and salt for a fresh, smoky, slightly textured salsa verde. It is ready in about 25–35 minutes and makes approximately 2 cups.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Tomatillos, husked and rinsed
  • 2 Fresh jalapeños, stems removed
  • 1/2 medium White onion, cut into chunks
  • 2 cloves Garlic cloves, unpeeled
  • 1/2 cup, loosely packed Fresh cilantro leaves
  • 1 tablespoon Fresh lime juice
  • 1 teaspoon Kosher salt
Optional
  • 2–4 tablespoons Water, only if needed to thin

Method
 

Step-by-Step
  1. Remove the papery husks from the tomatillos and rinse them thoroughly under cool water to remove their slightly sticky coating. Pat them dry and prepare the jalapeños, onion, and garlic.
  2. Arrange the tomatillos, jalapeños, onion chunks, and unpeeled garlic cloves on a foil-lined baking sheet. Broil 4–6 inches from the heat for about 5–6 minutes per side, turning once, until softened and blistered with dark brown or black spots.
  3. For an oven-roasted alternative, roast the vegetables at 425°F for 15–20 minutes, turning once. Let the roasted ingredients cool for several minutes, then peel the garlic.
  4. Transfer the roasted tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and kosher salt to a blender or food processor. Pulse until mostly smooth but still slightly textured.
  5. Add water one tablespoon at a time only if the salsa is too thick. Taste and adjust the salt, lime juice, or heat, then serve warm or chilled.

Notes

Do not discard every bit of the roasting juice because a small amount adds flavor, but too much can make the salsa watery. Avoid burning the garlic, which can turn bitter. For more heat, substitute 1–2 serrano chiles; for a milder salsa, remove the jalapeño seeds and membranes or use only one jalapeño.