Take it from me, a self proclaimed salsa snob, this is the best homemade tomatillo salsa that will ever grace your kitchen!
Table of Contents
Why I Love This Recipe
I take my salsa eating very seriously. There's no messing around when it comes to the worlds best condiment. There's no point in wasting a chip unless it comes with life altering salsa. This Tomatillo Salsa is exactly that! Roasted tomatillos, onions, jalapeños, cilantro - you honestly can't go wrong!! Hand me this Tomatillo Salsa, a giant bowl of guacamole, perhaps a bucket or two of fresh tortilla chips and I am a happy camper! And if you want another tomatillo inspired recipe: check out the tomatillo avocado salsa.
Ingredients & Substitutions
- Tomatillos
- Yellow onion
- Jalapeño
- Garlic
- Kosher salt
- Fresh cilantro
- Limes
- Tortilla chips (or snag these if you don't want to make your own and you can find at the store)
How to Make
Preheat the oven to 425 degrees F. Arrange the halved tomatillos on a parchment lined baking sheet and roast until soft and charred, about 20 minutes.
Remove from the oven and cool. Transfer the tomatillos into a blender or food processor with the onion, jalapeño, garlic, cilantro, lime juice and salt. Blend the Tomatillo Salsa until smooth. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference. Serve the Tomatillo Salsa with tortilla chips.
Tips & Tricks
Prep the Tomatillos:
Remove the papery husks and rinse them thoroughly to remove the sticky residue. Pat dry before roasting.
Choose Your Roasting Method:
- Oven Roasting: Preheat your oven to 425°F (220°C). Place tomatillos on a baking sheet lined with parchment or foil for easy cleanup. Roast for 15-20 minutes, turning once, until they’re soft and charred.
- Stovetop: Use a dry, hot skillet or griddle to roast the tomatillos. Cook over medium-high heat, turning occasionally, until they’re blistered and soft.
- Broiler: Place tomatillos on a baking sheet under the broiler. Broil for 5-7 minutes, flipping once, until charred and softened.
Spacing:
Arrange the tomatillos in a single layer without overlapping for even cooking.
Monitor for Charring:
Look for blackened spots and softened skins. A slight char adds flavor but avoid overcooking, which can make them mushy.
Enhance Flavor:
Toss the tomatillos with a little oil before roasting to intensify the flavor and promote even browning.
Cool Before Using:
Allow the roasted tomatillos to cool slightly before blending or chopping to avoid overly hot mixtures.
FAQ's
Do I need to roast the tomatillos?
Yes! Roasting tomatillos enhances their natural sweetness and adds a smoky, charred flavor to the salsa. However, raw tomatillos create a tangier, brighter salsa.
Can I use canned tomatillos?
Yes, canned tomatillos work in a pinch, but fresh tomatillos offer a more vibrant and authentic flavor. If using canned, drain and rinse them before blending.
Do I need to peel the tomatillos after roasting?
No, the skin softens and blends easily, adding texture and flavor. Simply let them cool before blending.
How long will the salsa last?
Store the salsa in an airtight container in the refrigerator for up to 5 days. Stir well before serving.
Can I freeze tomatillo salsa?
Yes! Freeze it in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator and stir before using.
Similar Recipes
Recipe for Tomatillo Salsa
Ingredients
- 1 pound tomatillos husked and rinsed and halved
- ½ small yellow onion roughly chopped
- 1 jalapeño stemmed
- 3 garlic cloves
- 1 tablespoon kosher salt
- ⅓ cup fresh cilantro chopped
- 2 limes juiced
- Kosher salt
- Freshly fried Tortilla Chips
Instructions
- Preheat the oven to 425 degrees F. Arrange the halved tomatillos on a parchment lined baking sheet and roast until soft and charred, about 20 minutes.
- Remove from the oven and cool. Transfer the tomatillos into a blender or food processor with the onion, jalapeño, garlic, cilantro, lime juice and salt. Blend until smooth. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference. Serve with tortilla chips.
Delicious, easy and quick! I'll be serving this often!
The Pinterest link from your blog/web site does not work for this salsa verde recipe
Otherwise, looks good!!
Can I freeze it?
yes!!
Want to make this but what is jalapeno stemmed?????
sorry, new to making salsa
Just a jalapeno, with the stem removed!! Because the stem isn't soft enough to eat
Will canned tomatillos work with this recipe?
yes!
Can I can your recipe?
you sure can!!
Gaby, how much would the taste change if you roasted the jalapeno, garlic, and onion with the tomatillos?
would be totally delish!
Hello from Down Under! I confess to cheating - I picked up a jar of Gaby's tomatilla salsa at Williams Sonoma and we used it on our soft tacos - delicious! Wondering how long the leftovers can be refrigerated after opening? Cheers... J
I'd use it within 2-4 weeks!! xxoox