Easy Roasted Tomatillo Salsa Verde is so much better than what you get in a bottle! This green salsa recipe is easy to make with just a handful of ingredients. It is inexpensive, dairy-free, gluten-free, and so tasty. No need to ever purchase salsa verde again!
The Spanish translation of salsa verde is green sauce. All the ingredients are readily available in most grocery stores. There are so many ways to enjoy the sauce. Use it in your Mexican and Southwestern dishes or serve it as a party appetizer dip.
I roast my tomatillos before making my sauce. Roasting tomatillos in the oven and browning them makes them more flavorful. The caramelizing effect adds a sweetness to the tomatillos. Definitely worth the extra few minutes.
What are tomatillos?
The tomatillo is a fruit—technically, a berry—containing many tiny seeds and wrapped in a papery husk called a calyx. Tomatillos are part of the nightshade family, along with tomatoes, potatoes, and peppers.
The tomatillo looks like a green tomato under its papery husk but the similarity ends there. Unlike the green tomato, the tomatillo tastes tangy and sweet. It has a mild citrus flavor with hints of plum and pear. I enjoy using purple and green tomatillos. Purple tomatillos are sweeter than their green counterparts.
Tomatillos are low in fat and calories. They are a great food for adding a healthy punch of flavor to your dishes. Tomatillos contain Vitamins C, A, and K, as well as niacin, manganese, and magnesium. Studies show that these vitamins and minerals benefit the immune and digestive systems, and help lower blood pressure, improve vision, and contribute to heart health.
What are the ingredients in salsa verde?
- Tomatillos
- Yellow onion
- Garlic
- Salt
- Cumin
- Hot Pepper *
- Lime juice
- Cilantro **
*I use hot pepper flakes instead of a hot pepper. I find the heat easier to adjust to taste.
** Traditional salsa verde includes cilantro. Cilantro is an herb that looks similar to parsley and has a slightly metallic taste. My family is not a big fan of cilantro but I will include it in the recipe notes if you want to add cilantro in your sauce.
How do you make Tomatillo Salsa Verde?
Preheat oven to 400 degrees F.
Cut the tomatillos in half and place them face down on a rimmed roasting pan. Roast for 15 minutes, until they look flattened, have released liquid, and start to turn brown on top.
Add unpeeled garlic cloves to tomatillos for last 10 minutes.
Remove pan from oven and put tomatillos and their juices into the food processor. Peel the garlic cloves and add them to the processor along with the onions, lime juice, salt, and cumin.
Pulse until tomatillos are moderately smooth and mixture has desired consistency.
Pour the salsa into a saucepan and bring to a boil.
Add the hot pepper flakes to taste and simmer for two minutes.
Let cool and refrigerate in an airtight container.
Tips/Recipe Notes
- Yield is 4 cups. Serving size is 2 tablespoons.
- Start with tomatillos with the husk intact. The tomatillos should be firm, not squishy or rock hard.
- Don’t over mix the salsa verde. You want it to be slightly chunky and have good texture.
- Add 1/2 cup of cilantro into food processor, if desired.
- I make my own hot pepper flakes. Fine recipe here.
- Salsa verde will keep in an airtight container in the refrigerator for up to 1 week. As it sets in the fridge it will thicken. To thin, add water and whisk until desired consistency.
- Salsa verde can be frozen for up to 3 months.
For more homemade sauces try these
Homemade Taco Sauce with Fire Roasted Tomatoes
Easy Roasted Tomatillo Salsa Verde
Ingredients
- 3 pounds tomatillos husked and rinsed
- 6 cloves garlic unpeeled
- 1 cup chopped white onion
- 6 tablespoons lime juice
- 2 teaspoons salt or more to taste
- 1 teaspoon ground cumin
- 2 teaspoons hot pepper flakes or more to taste
Instructions
- Preheat oven to 400 degrees F
- Cut the tomatillos in half and place them face down on a rimmed roasting pan. Roast for 15 minutes, until they look flattened, have released liquid and start to turn brown on top.
- Add unpeeled garlic cloves to tomatillos for last 10 minutes.
- Remove pan from oven and put tomatillos and their juices into the food processor. Peel the garlic cloves and add them to the processor along with the onions, lime juice, salt and cumin.
- Pulse until tomatillos are moderately smooth and mixture has desired consistency.
- Pour the salsa into a saucepan and bring to a boil.
- Add the hot pepper flakes to taste and simmer for two minutes.
- Let cool and refrigerate in an airtight container.