Recipe

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This Tomatillo Salsa Verde is easy to make and it's out of this world delicious. With this method, the veggies roast quick and it's ready fast!

So, if you find tomatillos at your grocery, stock up and make this recipe because it beats any store-bought version on the shelf.

Salsa Verde with Roasted Tomatillos

When I grab a jar of this homemade Tomatillo Salsa Verde to drizzle over my tacos, I can almost see the taco filling smiling at me! It’s that good! That’s why you can find it in the Taco Tuesday Cookbook on page 24!

The hack for the most delicious salsa verde is roasting the veggies. The oven caramelizes the vegetables, making them juicy and slightly sweet while brightening the flavor.

Then, you just blend it, and it’s ready to drizzle over tacos, salads, scrambled eggs, incredible chicken enchiladas, or to add flavor to plain baked chicken. Yes, all of them are going to smile once they get touched by this divine sauce. And you too!

Ingredients

The amazing flavor of this tomatillo salsa verde comes from combining fresh and simple ingredients. Here is what you’ll need:

Tomatillos: they look like vine tomatoes covered with a husk, and are green!
Jalapeño pepper: for a kick of heat.
Shallots: add a more subtle, sweet flavor than regular onions.
Garlic cloves: any sauce tastes better with garlic.
Cilantro: stems and leaves roughly chopped.
Lime: we’ll use its fresh juice.
Salt: to enhance all the tasty flavors.

Remember to grab the ingredient measurements in the printable recipe card below.

Where to Find Tomatillos in the Store

Tomatillos are little green tomatoes, similar to vine tomatoes, that are wrapped in a thin brown husk. You can find them near the regular tomatoes and tomatoes on the vine in the produce department.

How to Make Tomatillo Salsa Verde

Roast the vegetables, blend, and grab a spoon to drizzle this delicious Tomatillo Salsa Verde over everything! Here’s how the magic happens:

Prep the oven
Heat the oven to Broil and place the oven rack in the middle of the oven.
Roast veggies
On a large sheet pan, place the tomatillos, jalapeños, shallots, and garlic. Roast for 3 to 5 minutes until tomatillos and onions start to blacken. Flip vegetables over and roast for an additional 2 minutes, until the veggies have softened are slightly charred.
Allow to cool down
Remove pan from oven and allow vegetables to cool down to room temperature for about 15 minutes.
Blend
Transfer roasted vegetables to a food processor or blender and add cilantro, lime, and salt. Pulse to combine and blend until salsa verde is smooth.
Refrigerate
Store in an airtight jar and refrigerate for up to 1 week.

How to Store Homemade Salsa Verde

Pour tomatillo salsa verde into an airtight jar, seal it, and store it in the fridge for up to 1 week. If you make a huge batch, you can also can the salsa using this method and keep it in the pantry for up to 18 months –just start at the method, use this recipe.

Using Tomatillo Salsa Verde

One or two spoonfuls of this Tomatillo Salsa Verde takes everything up a notch! Here are my favorite recipes to enjoy this sauce:

Quick & Easy Roasted Tomatillo Salsa Verde

Servings: 8 2 cups approx

Prep Time: 10

Cook Time: 10

Total Time: 15

This Tomatillo Salsa Verde is easy to make and it's out of this world delicious. With this method, the veggies roast quick and it's ready fast!

5 from 9 votes

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Ingredients

2 pounds tomatillos, husks removed, halved
1-2 large jalapeño pepper, halved seeds removed
2 shallots, halved
4 garlic cloves
1 bunch cilantro, stems and leaves roughly chopped
1 lime, juiced
½ teaspoon salt, more to taste

Instructions

Roast the vegetables:

Preheat oven to BROIL on high and place oven rack in the middle of the oven.
On a large sheet pan, place the tomatillos, jalapeño, shallots, and garlic. Roast for 3 to 5 minutes, until tomatillos and shallots start to blacken. Flip vegetables over and roast for an additional 2 minutes, until all the vegetables have softened and are slightly charred.
Remove pan from oven and allow vegetables to cool down to room temperature for about 15 minutes.

Make salsa verde:

Transfer roasted vegetables and the juices to a food processor or blender. Add the cilantro, lime, and salt. Pulse to combine and blend until salsa verde is smooth.
Store in an airtight jar and refrigerate for up to 1 week.