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    Home » Recipes

    Roasted Tomatillo Salsa Recipe

    August 9, 2019 by Patti Estep 4 Comments

    Jump to Recipe
    Tomatillo salsa in jars

    This recipe for roasted tomatillo salsa is super easy to make and can be used in a variety of dishes, as a condiment, or as a great chip dip.

    roasted tomatillo salsa and fresh tomatillos

    Recently I was lucky enough to see the student-run farm where my daughter is working as part of studying her Master's Degree in plant biology. During this trip, some of the goodies I bought were perfect for making a roasted tomatillo salsa, sometimes referred to as salsa verde.

    Roasted tomatillo salsa ingredients

    They grow a ton of tomatillos, many that are simply volunteers. That's a true testament to their soil. 

    I also picked up some garlic and hot peppers called Jalafuego peppers. Much like a jalapeno but longer. 

    My husband said, "Tomatillos. That's little tomatoes in Spanish." He's right. The name does mean little tomato and they are native to Mexico. However, they are much more acidic and have a tart-like flavor than the tomatoes we grow.

    They are meant to be eaten while they are still bright green. Ideally, one when the papery husk has burst but is still firmly attached to the fruit. Riper tomatillos that are more yellow (I don't think they ever turn red) are a little sweeter and have a milder flavor.

    Tomatillos, onion, peppers and garlic on cookie sheet with olive oil

    I made this salsa with the fresh organically grown ingredients I bought at the farm combined with half a sweet onion. They were cleaned and chopped up a bit and tossed with olive oil. Then I roasted them in a hot oven.

    Tomatillos, onion, peppers and garlic on cookie sheet after roasting

    Once the tomatillos get soft they are ready for the food processor.

    Add in some lime juice, salt, and cilantro. If you are a cilantro hater you can substitute Italian flat leaf parsley or leave it out.

    How Long will this Salsa Last?

    This tomatillo salsa should last in a sealed container in your refrigerator for a week maybe two at most. However, you'll probably use it up well before then.

    Ways to Use Roasted Tomatillo Salsa

    • dip with tortilla chips
    • condiment for sandwiches
    • flavoring soups and sauces
    • topping for tacos and fajitas
    • on top of any cooked protein such as eggs, chicken, fish or steak
    • as a marinade with a little oil for grilling
    • great for an enchilada sauce

     

    Jars of roasted tomatillo salsa

    Nothing beats farm fresh produce. Next time I'm going to ask for more.

    Patti signature

    More Garden Appetizer Recipes

    • Fresh Pineapple Salsa
    • Roasted Eggplant Caponata
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    Jars of roasted tomatillo salsa

    Roasted Tomatillo Salsa

    This recipe for roasted tomatillo salsa is super easy to make and can be used in a variety of dishes, as a condiment or as a great chip dip.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Additional Time 5 mins
    Total Time 40 mins
    Course Recipes
    Cuisine Appetizer
    Servings 1 cup
    Calories 180 kcal

    Ingredients
      

    • 1 cup fresh tomatillos cleaned and sliced in half
    • 1 cloves garlic
    • 2-3 jalapenos
    • 1/2 medium sweet onion 1/2 cup
    • Juice of 1 lime
    • 1/2 cup chopped cilantro optional
    • 1/4 teaspoon salt
    • 2 tablespoons olive oil

    Instructions
     

    • Preheat oven to 400 degrees
    • Clean all vegetables (tomatillos, jalapenos, garlic, onion) and toss with olive oil.
    • Place on a cookie sheet and roast for 20 minutes or until tomatillos are soft and cooked down.
    • Transfer all vegetable into a food processor.
    • Add lime juice salt and cilantro.
    • Process until smooth.
    • Serve immediately or refrigerate.

    Nutrition

    Serving: 1/2 cupCalories: 180kcalCarbohydrates: 13gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 275mgFiber: 3gSugar: 8g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Amy Hiller

      August 04, 2020 at 10:48 pm

      Just made a huge batch of this and canned it, for use when then weather turns cooler. I’ve been using this same basic recipe for years. I like to roast and blend my tomatillos separately from my onions, garlic and peppers, because I never know how hot my peppers are going to be. It’s awesome blended with some cream for a green enchilada, or for a zip in white chicken chili.

      Reply
      • Patti Estep

        August 05, 2020 at 6:33 am

        Sounds amazing Amy. Thanks for sharing!

        Reply
    2. Carole West

      August 09, 2019 at 8:28 am

      This is one of my favorites - we like our salsa here especially in the summer time. I absolutely agree about organic ingredients there's just no comparison. Try this on Talapia as well, it's so good and even better rolled into a corn tortilla with lots of fresh cilantro.

      Reply
      • Patti Estep

        August 09, 2019 at 8:57 am

        Thanks Carole. You just gave me the perfect idea for dinner!

        Reply

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