Try this zesty Oven Roasted Tomatillo Salsa Verde Recipe next time you have a craving for salsa. After making homemade salsa verde, you'll never go back to store-bought salsa.
Salsa verde is one of my absolute favorite ingredients! Use it on tacos, serve it with chips, add it to a high-protein burrito bowl, or throw it in a salad! This versatile recipe is a great way to use up lots of fresh garden veggies and herbs, and just perfect for the warming season ahead!
Salsa Verde Ingredients:
- Tomatillos: Believe it or not, tomatillos aren't green tomatoes. They are both part of the nightshade family, but tomatillos are considered husk tomatoes. They are small, green, spherical fruits covered in a thin papery husk. They have a slightly tart, sweet and citrusy flavor. They make great additions to salsas, sauces, and soups, and stews.
- Onion and Garlic: To add some depth of flavor and sweetness to the salsa.
- Jalapeno or Serrano Peppers (or both!): I like to use one of each in this recipe! The jalapeno adds a nice smoky heat, while the serrano adds a floral, sweet heat.
- Avocado Oil: Or any other neutral oil to help bind the recipe.
- Lime Juice: This helps brighten the salsa and add that zesty flavor we all love!
- Cilantro: And lots of it! Cilantro really helps add vibrancy and life to roasted salsas!
- Sea Salt: Because everything needs a dash of salt!
How to Make Roasted Tomatillo Salsa:
STEP 1: Roast the veggies.
Preheat the oven to 450° and rinse 8 tomatillos and peppers. Remove the papery husks rom them tomatillos and rinse them gently with water to remove a little bit of the sticky texture. Place those along with 1 jalapeno,1 serrano pepper, and 1 onion chopped into large chunks onto a baking sheet lined with parchment. Drizzle with oil and season lightly with salt.
Place 4 unpeeled garlic cloves into a piece of aluminum foil and drizzle them lightly with oil. Wrap them loosely and place onto the baking sheet.
Roast at 450° for 15 - 20 minutes, until the tomatillos soften and the peppers start to blister.
STEP 2: Blend!
Remove the stems from the peppers, unwrap the garlic, and place all of the roasted items into a blender or food processor, along with the avocado oil, lime juice, cilantro, and a dash of salt. Process until blended into a chunky salsa.
*If you are concerned about the spice level, start with adding ½ of each pepper to the salsa. Taste and then add more dependent on how hot you want it.
STEP 3: Adjust to your taste.
Taste the salsa and adjust it to your taste accordingly.
- To Thin: Add 1 tablespoon of water at a time until you reach your desired consistency.
- To Brighten: Add 1 tablespoon of lime juice a time until it is zesty enough for your liking.
- To Make More Savory: Add a sprinkle of salt and re-blend until it is just right!
And of course you can always add more cilantro if you really like that fresh taste that cilantro brings to a salsa!
How to Use Roasted Tomatillo Salsa Verde:
Obviously homemade salsa verde makes for an incredible "chip and dip" situation. Enjoy it for your next happy hour with a festive cocktail!
But there are so many ways to use it!
- Add it to a breakfast taco or quesadilla
- Spoon it over some tasty nachos or taquitos
- Add a scoop to a protein burrito bowl
- Stir it into a sauce or use it on enchiladas!
Wat's your favorite way to enjoy homemade salsa? Let me know in the comments!
I hope you enjoyed this Homemade Salsa Verde Recipe! If you try it, please rate it and leave a comment below! (That's so helpful for my site!) I'd love to hear about your experience making it! Snap a photo and tag me on Instagram (@atoastedcrumb) so I can repost it to stories!
Roasted Tomatillo Salsa Verde Recipe
Ingredients
- 8 - 10 medium tomatillos
- 1 medium yellow onion quartered
- 1 jalapeno pepper
- 1 serrano pepper
- 4 garlic cloves unpeeled
- 2 tablespoon avocado oil
- juice of 1 lime
- ½ cup fresh cilantro
- 1 teaspoon sea salt plus more for seasoning
Instructions
- Preheat the oven to 450° and rinse the tomatillos and peppers. Remove the papery husks rom them tomatillos and rinse them gently with water to remove a little bit of the sticky texture.
- Place those along with 1 jalapeno,1 serrano pepper, and 1 onion chopped into large chunks onto a baking sheet lined with parchment. Drizzle with oil and season lightly with salt.
- Place 4 unpeeled garlic cloves into a piece of aluminum foil and drizzle them lightly with oil. Wrap them loosely and place onto the baking sheet.
- Roast at 450° for 15 - 20 minutes, until the tomatillos soften and the peppers start to blister.
- Remove the stems from the peppers, unwrap the garlic, and place all of the roasted items into a blender or food processor, along with the avocado oil, lime juice, cilantro, and a dash of salt. Process until blended into a chunky salsa.
- Taste the salsa and adjust it to your taste accordingly with more salt, or water to thin the salsa.
- Enjoy with chips and salsa or as a garnish to tacos.
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