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.
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.
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 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.
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.
Once the tomatillos get soft they are ready for the food processor.
Add in some lime juice, salt, and cilantro if you like (substitute 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
Nothing beats farm fresh produce. Next time I’m going to ask for more.
- 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
- 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 InformationYield 2 Serving Size 1/2 cup
Amount Per Serving Calories 180 Total Fat 14g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 12g Cholesterol 0mg Sodium 275mg Carbohydrates 13g Net Carbohydrates 0g Fiber 3g Sugar 8g Sugar Alcohols 0g Protein 2g