Easy Roasted Tomatillo Salsa
This Roasted Tomatillo Salsa is absolutely addictive. Roasting all of the vegetables adds a bit of char that creates an earthy flavor, brings out the natural sweetness of the tomatillos and onions, and mellows out the jalapenos. Hot, cold, or room temperature, you're going to keep coming back for more. You've been warned!
Servings: 16 servings (2 tbsp)
Calories: 24kcal
Equipment
- Food processor ~OR~
Ingredients
- 1 ½ pounds tomatillos washed after removing husks (about 8-10 medium tomatillos)
- 1 onion white or yellow, cut in wedges
- 2 jalapeños stems removed
- 6 cloves garlic
- ½ cup water
- ½ cup cilantro leaves and stems, about ½ a small bunch
- 1 lime juiced
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Peel and then slice the onion in half or quarters. Dehusk the tomatillos and rinse them well to remove outer stickiness. Dry them off and cut in half. Slice the jalapenos in half and remove the seeds and white ribs, if you like.
- Place everything, including unpeeled garlic cloves, on a large sheet pan. Drizzle with vegetable oil and sprinkle with salt.
- Place the baking tray in the oven, 6 inches from your broiler element, for 10 to 12 minutes, or until your vegetables are blistered and beginning to char, flipping over once. If using unpeeled garlic cloves, add them when you flip everything else over.
- Add ½ cup water to the hot sheet pan to loosen all of the charred bits on the bottom. Transfer everything from the sheet pan, including all juices, into the bowl of your food processor. Add, honey, salt, pepper, lime juice, and cilantro.
- Pulse until the tomatillo salsa is your preferred texture. Grab a tortilla chip and taste it for more seasoning. If too spicy add a little bit more honey and pulse again.
- I like my tomatillo salsa to be nice and thick. If you want it to be looser or less thick, add another ¼ cup of water and pulse again.
Notes
Storage: Allow the salsa to cool completely before transferring to a clean container with a tight fitting lid. Keep refrigerated for up to a week.
Freezing: You can also freeze salsa verde. I like to place it in ½ cup silicone freezer trays for up to 3 months. When ready to use you can release however much you need into a dish and thaw on the counter or in the fridge overnight.
Nutrition
Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 105mg | Potassium: 140mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 0.4mg
