Appetizer | March 27, 2014

Roasted Tomatillo Salsa – Green Salsa

homemade green tomatillo salsa drizzled over some tortilla chips

One of my favorite things ever is a good tangy green salsa. Whether just dipping chips, over steak tacos, or marinating chicken in it.. I love it. And it’s incredibly simple to make at home. To make this you will need some Tomatillos. Now tomatillos verde in Spanish translates to “green tomato” but they actually are not the same as a green tomato. Just to clarify. Tomatillos will come in a green husk. Before making remove husk and wash off the sticky residue.

Salsa Verde in a blue bowl with tortilla chips

A green tomatillo tomato in it's skin
With some good tomatillos, fresh cilantro and loads of lime, it’s hard to go wrong. The only baking involved is roasting your tomatillos. Stick them in a hot oven, about 400 degrees for about 15 mins. Turing every 5 mins. Roasted until they are softened. When those are done all you have to do is add all the ingredient to your blender! I add in a jalapeño as well, if you don’t want any heat just remove the seeds. The meat of the pepper really isn’t spicy but has a great flavor you don’t want to miss.

Homemade Green Salsa in a blue bowl with some tortillas chips at the side

This makes about 1.5 cups of salsa.. if you not one to dip with green salsa.. try this as a marinade. I cut up some chicken breast into strips, placed the strips with the left over salsa in a ziplock bag and let it rest for a few hours in the fridge. Later that day I grilled up the chicken and served it with some Mexi-rice. It was amazing. I love it when a recipe can multi-task.

Salsa Verde drizzled over some tortilla chips

5 from 1 vote
homemade green salsa
Roasted Tomatillo Salsa – Green Salsa
Prep Time
5 mins
Cook Time
15 mins
Total Time
25 mins

A super easy and delicious roasted tomatillo salsa that's perfect for tacos, nachos, burritos and more!

Course: condiment
Cuisine: Mexican
Keyword: Green Salsa, Tomatillo Salsa
Servings: 1 1/2 Cups
Calories: 113 kcal
Author: Aubrey
  • 6-7 medium Tomatillos
  • 1 Jalapeño
  • 2 Cloves of Garlic
  • 3 Tbsp. Lime Juice
  • 1 tsp Cumin
  • 1 + tsp Salt
  • 1 tsp Sugar
  • 1 Large handful of Cilantro
  1. Pre-heat oven to 400 degrees F.
  2. Remove husks from tomatillos and wash to remove sticky residue.
  3. Place tomatillos on cookie sheet lined with silicone baking mat or parchment paper.
  4. Roast for 15mins, turning every 5 mins.
  5. When done/softened and slightly charred, remove from oven allow to cool slightly.
  6. Place in blender with remaining ingredients.
  7. Remove seeds of jalapeño for less heat.
  8. Puree til smooth.
  9. Pour into container and allow to cool in fridge.
  10. Serve chilled.
Recipe Notes

Use as a dip, topping, or marinade for meat.

Nutrition Facts
Roasted Tomatillo Salsa – Green Salsa
Amount Per Serving
Calories 113 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 8mg 0%
Potassium 634mg 18%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 16%
Sugars 13g
Protein 3g 6%
Vitamin A 10.4%
Vitamin C 67.5%
Calcium 4.4%
Iron 14.4%
* Percent Daily Values are based on a 2000 calorie diet.

11 thoughts on “Roasted Tomatillo Salsa – Green Salsa

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    1. Hmm.. I think I would work, maybe start with out adding the water. If its too thick or rich you can always add a little to dilute or thin. If the canned tomatillos are seasoned you might need to back off on the other ingredients as well. I would start with less and add more to taste! Let me know how it goes!

  1. This was delicious! I was wondering, have you tried freezing the salsa (air-tight container)? Tomatillos are in season now and it would be delicious to eat this later in the year.

    1. So glad you liked!! thanks for your comment! I haven’t tried freezing but what a good idea! I imagine it would last a few months in the freezer with a good freezer safe container. I freeze jams all the time and that’s about the length I get out of them. If you want it to last even longer and stay fresh, I would recommend canning- although that can be quite a process.