Print

Flavorful Roasted Tomatillo Salsa Verde Recipe with Jalapeño and Cilantro

roasted tomatillo salsa verde - featured image

A smoky, tangy roasted tomatillo salsa verde with jalapeño and cilantro that’s easy to make and perfect for tacos, eggs, grilled chicken, and more.

Ingredients

Scale
  • 1 pound (450 grams) tomatillos, husked and rinsed
  • 1 medium jalapeño pepper (about 30 grams), stemmed
  • 1/2 cup (loosely packed, about 15 grams) fresh cilantro, chopped
  • 1/4 cup (about 40 grams) white onion, finely chopped
  • 2 large garlic cloves, peeled
  • Juice of 1 lime (about 2 tablespoons / 30 ml)
  • 1 teaspoon salt (or to taste)
  • 1/4 cup (60 ml) water, to thin the salsa if needed
  • Optional: pinch of ground cumin or dash of smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Husk and rinse the tomatillos, then pat dry. Stem the jalapeño and peel the garlic cloves. Roughly chop the white onion into quarters.
  3. Place the tomatillos, jalapeño, garlic cloves, and onion quarters on a baking sheet lined with parchment paper or foil in a single layer.
  4. Roast for 15-20 minutes until tomatillos blister and turn golden, jalapeño skin blackens in spots, and garlic softens and caramelizes.
  5. Let the roasted vegetables cool for about 5 minutes.
  6. Transfer the roasted tomatillos, jalapeño (with seeds for spicy or deseeded for milder), garlic, onion, chopped cilantro, and salt into a blender.
  7. Add fresh lime juice to the blender.
  8. Pulse or blend until desired texture is reached, adding water gradually to thin the salsa if needed. Taste and adjust salt or lime juice as desired.
  9. Serve immediately or chill in the fridge for an hour to let flavors marry. Thin with a splash of water if thickened when cold.

Notes

Do not overcrowd the roasting pan to ensure proper charring. Roasting mellows the garlic and jalapeño flavors. Add water first in the blender if it struggles to blend. Adjust jalapeño seeds to control heat. Salsa can be served fresh or chilled and keeps up to 5 days refrigerated in an airtight container.

Nutrition

Keywords: roasted tomatillo salsa verde, salsa verde recipe, jalapeño salsa, cilantro salsa, easy salsa, taco salsa, roasted salsa