I love the burst of flavor when roasted tomatillos combine with the heat of jalapeño peppers and zesty lime. My version of Roasted Tomatillo Salsa Verde features fresh cilantro, garlic, and a touch of olive oil, creating a vibrant mix that perfectly complements your favorite tacos and enchiladas.
I first fell in love with roasted tomatillo salsa verde when I discovered how simple and delicious it could be. I always thought that salsa verde was just another canned salsa verde recipe, but this version totally blew my mind.
Roasting 1 lb of tomatillos along with 2 jalapeño peppers, a medium white onion, and 3 garlic cloves really takes it to a whole new level. Once they’re all tender and charred, I blend them together with ½ cup fresh cilantro, juice of one lime, and a teaspoon of salt to intensify the flavors.
Some people even like a drizzle of olive oil to smooth out the mix. I’ve tried other traditional Tomatillo Recipes like Guacamole Salsa and Roasted Tomato And Tomatillo Salsa, but nothing compares to this one.
The smoky, tangy flavors invite you to experiment and add it to your favorite tacos and enchiladas for a twist you wont forget.
Why I Like this Recipe
I really like this roasted tomatillo salsa recipe because it just hits the spot every time. I roast the tomatillos, jalapeño peppers, onions, and garlic until they start to char a bit and get this awesome smoky flavor. Its bright lime and fresh cilantro kick makes it taste light and refreshing even after the roasting brings out deep flavors. Plus, its super easy to make and you dont need a bunch of fancy ingredients. Here are a few reasons why I love it:
1. I love how the roasting really brings out a sweet and smoky taste that makes every bite flavorful.
2. I like that its super simple to prepare so i can whip it up even when Im in a hurry.
3. I appreciate that its versatile and goes great as an appetizer or as a topping for tacos and enchiladas.
4. I enjoy how the fresh flavors of lime and cilantro add a burst of brightness to the whole dish.
Ingredients
- Tomatillos: tart, fibrous, and full of vitamins that boost flavor and add healthy fiber.
- Jalapeños: spicy with antioxidants, they deliver a kick and heat that livens up the salsa.
- White Onion: gives crunch and mild sweetness, addin extra depth to the overall flavor.
- Garlic: robust and aromatic, it enriches taste and comes with cool health benefits.
- Cilantro: fresh and herbal, it brings brightness alongside essential vitamins and minerals.
- Lime: sour and zesty, it offers acidity and nicely balances out the heat.
- Olive Oil: optional healthy fat that deepens texture and smooths out the overall mix.
- Salt: enhances all natural flavors and brings out the best in every ingredient.
Ingredient Quantities
- 1 lb tomatillos, husked and rinsed
- 2 jalapeño peppers, halved (remove seeds for less heat)
- 1 medium white onion, quartered
- 3 garlic cloves, peeled
- 1/2 cup fresh cilantro leaves, roughly chopped
- Juice of 1 lime
- 1 teaspoon salt (adjust to taste)
- Optional: 1 teaspoon olive oil
How to Make this
1. Preheat your oven to 425°F (220°C) and line a baking tray with foil or parchment paper.
2. Place the tomatillos, jalapeño peppers (cut side down; remove seeds if you want less heat), quartered onion, and garlic cloves on the tray.
3. Roast these ingredients in the oven for about 20-25 minutes until they start to char and soften a bit.
4. Remove from the oven and let them cool for a few minutes so they arent too hot to handle.
5. Transfer the roasted veggies to a blender or food processor.
6. Add the roughly chopped cilantro, lime juice, salt and if you want a bit of extra richness, drizzle in the olive oil.
7. Pulse or blend until you get your desired consistency – some like it chunky while others smooth.
8. Taste and adjust the salt or lime juice if needed, then serve immediately as a great appetizer or a topping for tacos and enchiladas.
Equipment Needed
1. Oven – Used to roast the veggies which brings out natural flavors and helps them soften, making nutrients easier to absorb.
2. Baking tray lined with foil or parchment paper – Keeps things neat and makes cleanup easier.
3. Cutting board and sharp knife – Needed to chop tomatillos, jalapeños, onion, and garlic which retain vitamins when chopped fresh.
4. Blender or food processor – Blends the roasted veggies into a mix that still holds some fiber and nutrients.
5. Measuring cups and spoons – Helps get the right amounts of salt, lime juice, and cilantro for the recipe.
6. Spatula – Used to transfer the veggies from the tray to the blender or processor without losing any good parts.
FAQ
Roasted Tomatillo Salsa Verde Recipe Substitutions and Variations
- If you cant find tomatillos, you can substitute with green tomatoes though they have a slightly different tang.
- Instead of jalapeño peppers, try using serrano peppers for a hotter kick or Anaheim peppers for something milder.
- If you dont have a white onion, red onions or even a couple of shallots work pretty well to bring in some sweetness.
- In case you’re out of fresh garlic, a pinch of garlic powder can do the trick although you’ll want a bit less than three cloves.
- If you dont like cilantro that much, fresh parsley or even mint can be used to give the salsa a unique twist.
Pro Tips
1. Try roasting your veggies until they’re really well charred but not burnt because that extra smoky flavor adds a fun twist to the sauce.
2. When you blend the ingredients, let them cool off properly first so you don’t mess up the texture or risk burning yourself; hot veggies can change the vibe of your salsa.
3. Experiment with the lime juice and salt; sometimes you might need a little more lime for a tangier punch, especially if your tomatillos are a bit on the sour side.
4. If you want an even richer flavor, drizzle in a small bit of olive oil while blending, but be careful not to overdo it or you might end up with an overly oily sauce.

Roasted Tomatillo Salsa Verde Recipe
I love the burst of flavor when roasted tomatillos combine with the heat of jalapeño peppers and zesty lime. My version of Roasted Tomatillo Salsa Verde features fresh cilantro, garlic, and a touch of olive oil, creating a vibrant mix that perfectly complements your favorite tacos and enchiladas.
4
servings
74
kcal
Equipment: 1. Oven – Used to roast the veggies which brings out natural flavors and helps them soften, making nutrients easier to absorb.
2. Baking tray lined with foil or parchment paper – Keeps things neat and makes cleanup easier.
3. Cutting board and sharp knife – Needed to chop tomatillos, jalapeños, onion, and garlic which retain vitamins when chopped fresh.
4. Blender or food processor – Blends the roasted veggies into a mix that still holds some fiber and nutrients.
5. Measuring cups and spoons – Helps get the right amounts of salt, lime juice, and cilantro for the recipe.
6. Spatula – Used to transfer the veggies from the tray to the blender or processor without losing any good parts.
Ingredients
-
1 lb tomatillos, husked and rinsed
-
2 jalapeño peppers, halved (remove seeds for less heat)
-
1 medium white onion, quartered
-
3 garlic cloves, peeled
-
1/2 cup fresh cilantro leaves, roughly chopped
-
Juice of 1 lime
-
1 teaspoon salt (adjust to taste)
-
Optional: 1 teaspoon olive oil
Directions
- Preheat your oven to 425°F (220°C) and line a baking tray with foil or parchment paper.
- Place the tomatillos, jalapeño peppers (cut side down; remove seeds if you want less heat), quartered onion, and garlic cloves on the tray.
- Roast these ingredients in the oven for about 20-25 minutes until they start to char and soften a bit.
- Remove from the oven and let them cool for a few minutes so they arent too hot to handle.
- Transfer the roasted veggies to a blender or food processor.
- Add the roughly chopped cilantro, lime juice, salt and if you want a bit of extra richness, drizzle in the olive oil.
- Pulse or blend until you get your desired consistency – some like it chunky while others smooth.
- Taste and adjust the salt or lime juice if needed, then serve immediately as a great appetizer or a topping for tacos and enchiladas.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 4
- Calories: 74kcal
- Fat: 1.3g
- Saturated Fat: 0.2g
- Trans Fat: 0g
- Polyunsaturated: 0.8g
- Monounsaturated: 0.2g
- Cholesterol: 0mg
- Sodium: 575mg
- Potassium: 250mg
- Carbohydrates: 16g
- Fiber: 3.5g
- Sugar: 7g
- Protein: 2g
- Vitamin A: 227IU
- Vitamin C: 25mg
- Calcium: 58mg
- Iron: 1mg