Name: Roasted Tomatillo Salsa Verde
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 lb tomatillos, husked and rinsed; 1 medium white onion, peeled and quartered; 2 cloves garlic, unpeeled; 1-2 jalapeño peppers, stemmed (seeded for less heat); 1/2 cup fresh cilantro leaves; Juice of 1 lime (about 2 tbsp); 1/2 tsp kosher salt, plus more to taste; 1 tbsp olive oil

Roasted Tomatillo Salsa Verde

miradu

This Roasted Tomatillo Salsa Verde bursts with bright, tangy flavor and a hint of smoky heat thanks to broiling the veggies for char and depth. The acidity of lime and tomatillo balances the richness of Mexican dishes, while the cilantro adds fresh, herbal notes. It’s a crowd-pleaser for summer gatherings, taco nights, or simply as a fresh dip for chips. Roasting the ingredients brings out their natural sweetness and complexity, while blending allows you to customize the texture. Taste and adjust the salt and lime for the perfect punch!

Ingredients

Instructions

Preheat the broiler to high and line a baking sheet with foil.
Arrange the tomatillos, onion, garlic, and jalapeños on the baking sheet. Drizzle with olive oil and toss to coat.
Broil the vegetables 6 inches from heat until tomatillos are blistered and starting to blacken, about 6-8 minutes. Turn everything once halfway through to ensure even roasting.
Remove from oven. Let cool slightly, then peel the garlic.
Transfer roasted tomatillos, onion, garlic, and jalapeños to a blender or food processor. Add cilantro, lime juice, and salt.
Blend until desired consistency is reached—some like it chunky, others smooth. Taste and adjust salt and lime juice for vibrant flavor.
Transfer to a bowl and let cool to room temperature. Serve with tortilla chips, tacos, grilled meats, or as a topping for eggs.