Born and raised in the American Southwest, I've tasted hundreds to perfect this Roasted Tomatillo Salsa. Pop tomatillos, peppers, onions, and garlic under the boiler for just a few minutes before blending, and you'll have the best kind of salsa verde: smoky, tangy, and perfectly balanced. Grab a bag of chips and dig in!
For even more snackable, party-ready foods, check out our full collection of game day recipes.
We set out to make a roasted tomatillo salsa verde that could rival our favorite local Mexican restaurant. After years of buying multiple brands and never quite getting that fresh-made flavor unless making a special trip to the Mexican market, we decided to make our own. After plenty of experimenting and tweaking, this version hits the spot!
This is just the latest edition to what would make an incredible salsa bar. Think super quick Avocado Salsa, fresh Mango Habanero Salsa - like tropical pico de gallo, classic Street Taco Salsa - which is made with cooked tomatoes, or this Roasted Pineapple Habanero Salsa - inspired by one of our favorite restaurants.
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Why this recipe made the cut
Every recipe on Borrowed Bites gets tested, re-tested, and tasted by multiple groups to ensure it's something you can be proud to serve! Here's why this one earned its spot:
- Perfect balance of flavors: It took rounds of testing to nail the right combination: without the lime it falls flat, chile de arbol brings both heat and flavor, and serranos give a different kick than jalapeños.
- Quick: In just about 20 minutes you can be scooping this on your favorite chip or spooning onto tacos.
Ingredients for Roasted Tomatillo Salsa
Here are a few tips about the simple ingredients needed for this recipe.
- Tomatillos: Similar in look to a tomato. Choose firm tomatillos, remove the husks, and rinse well before cooking.
- Serrano peppers: These impart a fresh flavor and a bit of heat.
- Chile de arbol: Brings a distinct flavor and higher range of heat than the serrano.
- Onion: White onion has a clean, mild flavor that pairs perfectly with the other ingredients.
- Garlic: Whole garlic cloves mellow while roasting.
- Cilantro: Fresh cilantro is needed to add an herby pop.
- Salt: A little bit pulls out the other flavors.
Helpful kitchen tools
How to make tomatillo salsa with roasted veggies
Place the washed and prepped vegetables on a rimmed baking sheet. Be sure to place tomatillos cut side down so that the skin blisters for that char flavor.
This next step isn't difficult, but it does require staying close to the oven and keeping a close eye on everything.
Place the vegetables under a high broiler and roast until they are blistered and charred. Flip the chilis and garlic so they can char on the second side.
The roasted ingredients will finish at different times, so pull the pan out and check often. In our oven, the chile de árbol took about 30 seconds per side, while the garlic and serrano chiles took 4-5 minutes per side. Both the onions and tomatillos (which don't get flipped) took a total of 6-8 minutes.
To ensure that the final salsa is the right texture the ingredients are going to get pulsed in two parts. First add the garlic, serranos, and arbol chilis into the food processor and pulse until they are fine pieces. Scrape down the sides with a rubber spatula.
Finally, place the oven-roasted tomatillos, chopped onion, any juice that accumulated on the pan, cilantro, salt, lime juice, and ¼ cup of water. Pulse until desired consistency. Our favorite way to serve it is slightly chunky - no big pieces, just a bit of texture. Allow to cool to room temperature and serve.
Hint: The amount of roasted flavor depends on how dark the vegetables get. While you don't want them completely black, you do want to watch for them to really be deeply brown.
How to store
Store the salsa in the refrigerator for up to 5 days in an airtight container. It will thicken as it chills, so when serving after refrigeration, stir in a little warm water to thin it to the desired consistency.
What to serve with...
Whether adding to a salsa bar or spooning your favorite taco, this is a great salsa to serve alongside any of these fiesta favorites.
FAQs
Either way! It all depends on what you are looking for in the final recipe. Boiling them results in a tangy finish while roasting provides a deep caramelized flavor. In this recipe we choose to roast them.
Look for tomatillos with papery husks that are intact (or mostly intact). They should feel firm with just a little give. Too much softness means they're overripe.
Tips & tricks
- This is a very spicy salsa with a unique taste thanks to those chili arbol peppers! Remove the pith and seeds from the serranos or do less arbol chilis for less spice.
- If you refrigerate it, you may need to add an extra splash of liquid (water or lime juice) or slightly warm it to help it return to the right consistency.
- We think it is best served the day of or allowed to come to room temperature before serving.
- If your salsa tastes a little on the bitter side, add a pinch (about ⅛ teaspoon) of sugar.
More recipes
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Recipe
Roasted Tomatillo Salsa Recipe
Equipment
Ingredients
- 10-12 tomatillos peeled, washed and halved (500-600g)
- 6 cloves fresh garlic
- 1-2 dried Chile árbol these can be spicy
- 2 fresh medium serrano peppers tops removed and halved (seeds and white pith removed it you want less spice)
- 1 white onion cut into ¾ inch chunks
- ½ cup fresh cilantro loosely packed (or more to preference)
- 1 teaspoon kosher salt or more to taste
- 1 tablespoon lime juice freshly squeezed (or more to preference)
- ¼ -½ cup water I used 6 tbsp
Instructions
- Place the washed and prepped vegetables on a sheet pan. Be sure to place the tomatillos cut side down to make sure that the skin blisters for that char flavor.10-12 tomatillos, 6 cloves fresh garlic, 1-2 dried Chile árbol, 2 fresh medium serrano peppers, 1 white onion
- Place the vegetables under a high broiler and roast until they are blistered and charred pulling them off as they finish. Check often and flip the chilis and garlic so they can char on the second side. In our oven, the chile de árbol took about 30 seconds per side, while the garlic and serranos took 4-5 minutes per side. Both the onions and tomatillos (which don't get flipped) took a total of 6-8 minutes.
- Add the garlic, serranos, and arbol chilis into the food processor and pulse until they are fine pieces. Scrape down the sides with a rubber spatula.
- Then, place the tomatillos, onions, any juice that accumulated on the pan, cilantro, salt, lime juice, and ¼ cup of water. Pulse until desired consistency.½ cup fresh cilantro, 1 teaspoon kosher salt, 1 tablespoon lime juice, ¼ -½ cup water
Notes
- This is a very spicy salsa with a unique taste thanks to those chili arbol peppers! Remove the pith and seeds from the serranos or do less arbol chilis for less spice.
- If you refrigerate it, you may need to add an extra splash of liquid (water or lime juice) or slightly warm it to help it return to the right consistency.
- We think it is best served the day of or allowed to come to room temperature before serving.
- If your salsa tastes a little on the bitter side, add a pinch (about ⅛ teaspoon) of sugar.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Susan says
Wow! Such a yummy salsa. Will be making this again!
Misty says
Thanks for taking the time to share!
Danielle says
This is the perfect snack! It's easy, flavorful, and great for game day or a super bowl party.