Easy Roasted Tomatillo Salsa Verde
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!
Servings: 32
Calories: 18kcal
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.
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.