This easy roasted tomatillo salsa verde makes the perfect snack, neighbor gift or appetizer! With a mix of roasted tomatillos, peppers, garlic and caramelized onions, this salsa makes a fantastic topper for tacos, nachos, or to serve chilled with tortilla chips!

This Easy Roasted Tomatillo Salsa Verde combines lots of fresh ingredients like tomatillos, cilantro, garlic, onion and jalapeños or serrano peppers. If making salsa scares you, don’t be afraid to try this recipe. There is no canning/processing involved, this recipe is meant to be eaten fresh and chilled or you can store it in a jar in the refrigerator for up to 5 days.

Peeling and Cleaning tomatillos:

To prepare tomatillos for roasting, simply peel their papery shell away to expose what looks like a green tomato. Occasionally the papery layer will feel sticky. You can simply run it under warm water while peeling to easily remove the shell!

Tips for Delicious and Easy Salsa Verde

Roast your tomatillos and peppers in the oven until charred. This softens the tomatillos and gives a delicious roasted flavor to the salsa!
Be sure to caramelize the onions. It truly makes ALL the difference in the flavor of the salsa. It takes between 10-15 minutes to caramelize them. I like to start them first and then work on roasting the other veggies.
Add more salt and cilantro to taste! This is a flexible recipe so you can really tweak these ingredients to your liking!
Serve right after making, or you can chill in a covered container or jar for up to 5 days. We love our salsa best chilled, but room temperature with a side of soft refried beans and chips is delicious! We also love using this salsa as a topper for tacos, nachos or enchiladas.
Pulse salsa in a blender or food processor until you reach your desired consistency. I like to leave it a chunky puree. You can add a little water to thin if desired.

Tips for roasting:

Place foil over a baking sheet. Add veggies to the sheet pan and move tray to the first or second rack so it is close to the broiler. Add tray to oven for 12-15 minutes and watch the veggies as they roast. I like to turn the tomatillos every 5 minutes and remove the peppers and garlic so they don’t become burned.

Allow veggies to cool before adding to the food processor. Adding caramelized onions really makes all the difference in the flavor of the salsa. You can add as little or as much cilantro as you’d like, and add a pinch more salt until you get your desired flavor.

Fresh Roasted Salsa Verde

Handmade Farmhouse

Print Recipe Pin Recipe

Course Appetizer, Snack

Cuisine Mexican

Equipment

Blender
Food processor

Ingredients

1 1/2 pounds Fresh Tomatillos 8-9
1 Sweet onion chopped + caramelized Caramelized (this step makes all the difference!)
1/4 Cup Fresh Cilantro
2-3 Jalapeno Peppers Remove stems and seeds
1 serrano pepper Optional. This will add heat!
1/2 teaspoon salt Add more to taste after blending
1/2 teaspoon Pure Maple syrup 1/4 teaspoon sugar may be substituted
2 Cloves Garlic 3 may be used if you love garlic!

Instructions

Turn on your oven to broil. Move rack to the 1st or 2nd row closer to the broiler. Line a baking sheet with tin foil.
Start your onions first. Chop them up and add to a pan to sauté on low until they caramelize (10-15 minutes). While they are sautéing start your oven-roasted veggies.
Add tomatillos and jalapeños to foiled tray. Broil for 12-15 minutes turning/flipping occasionally until they start to get some dark roasting spots and the tomatillos are juicy. Remove and allow to cool.
Place tomatillos, peppers, garlic, cilantro, salt, caramelized onions and pure maple syrup in a blender or food processor and pulse until it is a chunky puree.
Season with more salt and cilantro depending on your desired taste.
Cool in refrigerator and serve with chips.
Keep in a sealed container or jar up to 5 days.