Roasted Tomatillo Salsa

This roasted tomatillo salsa blends charred tomatillos, garlic, onion, and serrano chilies with fresh cilantro for a smoky, tangy salsa verde. It comes together in about 25 minutes and is perfect with chips, tacos, and grilled meats.

Course Dip, Sauce

Cuisine Latin

Keyword Easy Recipes, Easy to Make, Homemade, Quick and Easy Recipe, Rasted Tomatillo, roasted tomatillo salsa, Salsa, salsa verde, Tomatillo, tomatillo salsa

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 29kcal

Equipment

Ingredients

Let's gather the ingredients!

9 tomatillos
2 garlic cloves
1 large yellow onion
2 serrano chilies
1 cup chopped cilantro from half a bunch
Salt and pepper to taste

Instructions

Let's Begin!

Prepare the Ingredients:

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.

Blend the Salsa:

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.

Serve:

This salsa is versatile and can be served with chips, as a topping for tacos, or as a flavorful addition to many dishes.

Notes

Prep: Remove the husks from the tomatillos and rinse well, since they are naturally sticky.

Heat Level: Remove the serrano seeds for a milder salsa, or add an extra serrano for more heat.

Consistency: Thin with a splash of water or lime juice if too thick; blend in an extra tomatillo if too spicy.

Storage: Keep in an airtight container in the refrigerator for up to 5–6 days, or freeze for up to 3 months.

Nutrition