Description
This vibrant Tomatillo Salsa Verde recipe features fresh tomatillos roasted to perfection with onion, peppers, and garlic, blended into a zesty green salsa that's perfect as a dip or accompaniment to Mexican dishes like tacos and enchiladas. It's quick to prepare and offers a bright, tangy flavor with a hint of heat.
Ingredients
Produce
- 9 medium tomatillos, husked and rinsed
- 1 small yellow or white onion, cut into large chunks
- 1 to 2 serrano or jalapeño peppers, stems removed
- 4 garlic cloves, unpeeled
- ½ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
Oils & Seasonings
- 2 tablespoons avocado oil, plus more for drizzling
- 1¼ teaspoons sea salt, plus more for sprinkling
Serving
- Tortilla chips, for serving
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Tomatillos and Vegetables: Remove the husks from the tomatillos and rinse them thoroughly to eliminate their natural stickiness. Pat them dry, then place them on the prepared baking sheet along with the large chunks of onion and the peppers. Drizzle everything with avocado oil, sprinkle with sea salt, and toss lightly to coat evenly.
- Roast Garlic in Foil: Take the unpeeled garlic cloves and drizzle with a bit of avocado oil, then wrap them tightly in a piece of aluminum foil. Place this foil packet on the baking sheet with the other ingredients.
- Roast the Vegetables: Roast the tomatillos, onions, peppers, and garlic together in the preheated oven for about 15 to 20 minutes until the tomatillos are juicy and have started to brown, enhancing their natural sweetness and flavor.
- Peel Garlic and Prepare for Blending: Carefully remove the foil packet from the oven, unwrap it, and peel the roasted garlic cloves.
- Blend the Salsa: In a food processor, combine the roasted tomatillos, onions, peppers, peeled garlic, 2 tablespoons of avocado oil, fresh lime juice, chopped cilantro, and 1¼ teaspoons of sea salt. Process until the mixture is well combined and smooth. If the salsa is too thick, add water one tablespoon at a time until the desired consistency is reached.
- Season and Serve: Taste the salsa and adjust seasoning as needed. Serve immediately with tortilla chips or use as a flavorful topping for your favorite Mexican dishes.
- Store Leftovers: Refrigerate any leftover salsa in an airtight container for up to 5 days to maintain freshness and flavor.
Notes
- You can adjust the heat level by using fewer peppers or opting for milder varieties like jalapeño instead of serrano.
- If you don’t have a food processor, a blender can also work but may yield a slightly less textured salsa.
- For a smoky flavor, you can char the peppers on a stovetop grill pan instead of roasting.
- This salsa verde pairs beautifully with tacos, grilled meats, scrambled eggs, and as a dip for chips.
- Use fresh lime juice for the best tangy taste rather than bottled lime juice.
- Store salsa refrigerated and consume within 5 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Mexican