Roasted Tomatillo Salsa
If you’ve never made salsa from scratch, this Roasted Tomatillo Salsa is the perfect place to start. This easy roasted tomatillo salsa recipe is fresh, smoky, zesty, and comes together in under 25 minutes. Charring the tomatillos, onion, garlic, and serrano peppers gives the salsa incredible depth, way better than anything from a jar.
This roasted tomatillo salsa is perfect with chips, drizzled over tacos, spooned on grilled chicken, or used as a marinade… once you try this smoky roasted salsa verde, you’ll want to keep a batch in your fridge at all times.
Why You’ll Love This Roasted Tomatillo Salsa
- Smoky and fresh: Charred vegetables and bright cilantro give it layers of flavor.
- Ready in 25 minutes: Just char, blend, and serve.
- Six simple ingredients: Tomatillos, garlic, onion, serranos, cilantro, and salt and pepper.
- Easy to customize: Make it milder, spicier, smoother, or chunkier.
Before You Get Started
- Remove the husks from the tomatillos and rinse them well. They’re naturally sticky.
- A comal or cast-iron skillet works best for charring, but any dry pan will do.
- For milder salsa: remove the seeds from the serrano chilies.
- For spicier salsa: add an extra serrano, or keep all the seeds in.
Ingredients Needed to Make Roasted Tomatillo Salsa
- Tomatillos: The tangy, bright base of any salsa verde. Charring mellows their acidity.
- Garlic cloves: Toasted whole for a sweet, roasted garlic flavor.
- Yellow onion: Adds body and a little sweetness once charred.
- Serrano chilies: Bring the heat. Use more or less to taste.
- Fresh cilantro: Blended in two stages for a fresh, herby finish.
- Salt and black pepper: To season it just right.
Equipment
- Comal or dry skillet: For charring the vegetables.
- Blender: To blend the salsa to your perfect texture.
Simple ingredients… huge flavor.
How to Make Roasted Tomatillo Salsa
Step 1: Char the Vegetables
Heat a comal or dry skillet over medium-high. Add the tomatillos, onion, garlic, and serrano chilies. Let everything toast and blister, turning occasionally until all sides are charred, about 10 to 15 minutes.
Step 2: Blend the Base
Transfer the charred vegetables to a blender. Add a handful of cilantro along with salt and pepper. Blend until you get a smooth liquid base.
Step 3: Add More Cilantro
Add the rest of the cilantro and pulse again until you reach your perfect salsa consistency, smooth, slightly chunky, or somewhere in between.
Step 4: Taste and Adjust
Add more salt if needed, or another serrano for extra heat.
Step 5: Serve It Up
Pour into a bowl and enjoy with tortilla chips, tacos, grilled meats, breakfast burritos, or huevos rancheros. It works with everything.
Tips & Variations
- Too thick? Add a splash of water or lime juice.
- Too spicy? Blend in an extra tomatillo.
- Brighter flavor: Add a squeeze of fresh lime at the end.
- Chunky version: Blend only half the ingredients, then fold the rest in by hand.
What to Serve With Roasted Tomatillo Salsa
- Tortilla chips: The classic way to dig in.
- Tacos: Spoon it over spicy shrimp tacos or any taco night favorite.
- Fajitas: It’s a bright, tangy topping for sheet pan fajitas.
- Breakfast: Drizzle it over breakfast burritos or huevos rancheros.
- Grilled meats: Use it as a sauce or marinade for chicken, steak, or pork.
Want a red salsa for your spread too? Try my restaurant style blender salsa.
What People Ask About Roasted Tomatillo Salsa
Can I make this roasted tomatillo salsa ahead of time?
Yes! It actually tastes better the next day as the flavors develop.
How long does it last?
Store in an airtight container for up to 5–6 days in the refrigerator.
Can I freeze it?
Yes, you can. The texture changes slightly, but the flavor stays delicious. Freeze up to 3 months.
Can I use jalapeños instead of serranos?
Absolutely. Jalapeños will be milder, so adjust peppers to your preferred heat.
Do you have to roast tomatillos for salsa?
No, but roasting is what makes this salsa special. Raw tomatillos give you a brighter, tangier salsa verde, while charring them adds smoky depth and mellows their acidity.
Roasted Tomatillo Salsa
Ingredients
Equipment
Instructions
- On a comal or a dry skillet, toast the tomatillos, garlic cloves, onion, and serrano chilies. Ensure that each side of the vegetables gets charred, which should take about 10 to 15 minutes.
- Once the vegetables are evenly charred, transfer them to a blender. Add the chopped cilantro, salt, and pepper.
- Blend the mixture for about a minute to create a liquid base.
- Add the remaining cilantro and blend again until you reach your desired consistency.
- This salsa is versatile and can be served with chips, as a topping for tacos, or as a flavorful addition to many dishes.
