Roasted Tomatillo Salsa

If you’ve never made salsa from scratch, this Roasted Tomatillo Salsa is the perfect place to start. It’s 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.

Perfect with chips, drizzled over tacos, spooned on grilled chicken, or used as a marinade… once you try it, you’ll want to keep a batch in your fridge at all times.

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.

What You Need to Make Roasted Tomatillo Salsa

• Tomatillos
• Garlic cloves
• Yellow onion
• Serrano chilies
• Fresh cilantro
• Salt and black pepper
• Comal or dry skillet
• Blender

Simple ingredients… huge flavor.

How to Make Roasted Tomatillo Salsa

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.

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.

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.

4. Taste and Adjust

Add more salt if needed, or another serrano for extra heat.

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.

FAQ

Can I make this 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 up to 5–6 days in the refrigerator.

Can I freeze it?

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.