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Easy Roasted Tomatillo Salsa

A vibrant and tangy salsa featuring roasted tomatillos, jalapeños, and fresh herbs for a delightful dip or topping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Condiment
Cuisine: Mexican
Calories: 50
Ingredients Method Notes

Ingredients
  

Roasting Ingredients
  • 10-12 pieces tomatillos, husked and rinsed Look for firm tomatillos with bright green husks.
  • 1-2 pieces jalapeños, halved Keep seeds for more heat or remove for milder salsa.
  • 1/2 piece onion, quartered
  • 2 cloves garlic, peeled
  • to taste Salt
Optional Ingredients
  • Cilantro, chopped Adds freshness, optional.
  • to taste Lime juice Adjust for desired tanginess.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Rinse the tomatillos and husk them properly. Halve the jalapeños.
  3. Arrange the tomatillos, jalapeños, onion quarters, and garlic cloves on a baking sheet in a single layer.
  4. Sprinkle with salt. Optionally, drizzle with olive oil.
Roasting
  1. Roast in the preheated oven for about 20 minutes, until vegetables start to char.
Blending
  1. Once cool, transfer roasted vegetables to a blender, add cilantro and lime juice, and blend to desired consistency.
Serving
  1. Taste and adjust seasoning if necessary before serving.
  2. Serve with nachos, tacos, or as a topping for grilled chicken.

Notes

Store salsa in an airtight container in the refrigerator for up to one week. Can be frozen in ice cube trays for up to 3 months. Thaw in the fridge or reheat gently to enjoy.