Take it from me, a self proclaimed salsa snob, this is the best homemade tomatillo salsa that will ever grace your kitchen!
Table of Contents
Why I Love This Recipe
I take my salsa eating very seriously. There's no messing around when it comes to the worlds best condiment. There's no point in wasting a chip unless it comes with life altering salsa. This Tomatillo Salsa is exactly that! Roasted tomatillos, onions, jalapeños, cilantro - you honestly can't go wrong!! Hand me this Tomatillo Salsa, a giant bowl of guacamole, perhaps a bucket or two of fresh tortilla chips and I am a happy camper! And if you want another tomatillo inspired recipe: check out the tomatillo avocado salsa.
Ingredients & Substitutions
- Tomatillos
- Yellow onion
- Jalapeño
- Garlic
- Kosher salt
- Fresh cilantro
- Limes
- Tortilla chips (or snag these if you don't want to make your own and you can find at the store)
How to Make
Preheat the oven to 425 degrees F. Arrange the halved tomatillos on a parchment lined baking sheet and roast until soft and charred, about 20 minutes.
Remove from the oven and cool. Transfer the tomatillos into a blender or food processor with the onion, jalapeño, garlic, cilantro, lime juice and salt. Blend the Tomatillo Salsa until smooth. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference. Serve the Tomatillo Salsa with tortilla chips.
Tips & Tricks
Prep the Tomatillos:
Remove the papery husks and rinse them thoroughly to remove the sticky residue. Pat dry before roasting.
Choose Your Roasting Method:
- Oven Roasting: Preheat your oven to 425°F (220°C). Place tomatillos on a baking sheet lined with parchment or foil for easy cleanup. Roast for 15-20 minutes, turning once, until they’re soft and charred.
- Stovetop: Use a dry, hot skillet or griddle to roast the tomatillos. Cook over medium-high heat, turning occasionally, until they’re blistered and soft.
- Broiler: Place tomatillos on a baking sheet under the broiler. Broil for 5-7 minutes, flipping once, until charred and softened.
Spacing:
Arrange the tomatillos in a single layer without overlapping for even cooking.
Monitor for Charring:
Look for blackened spots and softened skins. A slight char adds flavor but avoid overcooking, which can make them mushy.
Enhance Flavor:
Toss the tomatillos with a little oil before roasting to intensify the flavor and promote even browning.
Cool Before Using:
Allow the roasted tomatillos to cool slightly before blending or chopping to avoid overly hot mixtures.
FAQ's
Do I need to roast the tomatillos?
Yes! Roasting tomatillos enhances their natural sweetness and adds a smoky, charred flavor to the salsa. However, raw tomatillos create a tangier, brighter salsa.
Can I use canned tomatillos?
Yes, canned tomatillos work in a pinch, but fresh tomatillos offer a more vibrant and authentic flavor. If using canned, drain and rinse them before blending.
Do I need to peel the tomatillos after roasting?
No, the skin softens and blends easily, adding texture and flavor. Simply let them cool before blending.
How long will the salsa last?
Store the salsa in an airtight container in the refrigerator for up to 5 days. Stir well before serving.
Can I freeze tomatillo salsa?
Yes! Freeze it in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator and stir before using.
Similar Recipes
Recipe for Tomatillo Salsa
Ingredients
- 1 pound tomatillos husked and rinsed and halved
- ½ small yellow onion roughly chopped
- 1 jalapeño stemmed
- 3 garlic cloves
- 1 tablespoon kosher salt
- ⅓ cup fresh cilantro chopped
- 2 limes juiced
- Kosher salt
- Freshly fried Tortilla Chips
Instructions
- Preheat the oven to 425 degrees F. Arrange the halved tomatillos on a parchment lined baking sheet and roast until soft and charred, about 20 minutes.
- Remove from the oven and cool. Transfer the tomatillos into a blender or food processor with the onion, jalapeño, garlic, cilantro, lime juice and salt. Blend until smooth. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference. Serve with tortilla chips.
This is fantastic! I love dips and I can't wait to try out your recipe!!
Yummmmmmm! I have some chips just begging for this salsa! Can't wait to dig in!
We are a salsa loving family! Cant wait to try this one!
I had to grow my own tomatillos to make this and, as I'm not much of a gardener, I only produced 4 ounces! It's yummy and well worth the effort.
omg you are a ROCKSTAR!!!! look at you! I'm majorly impressed 🙂
It looked just like the pictures too, except I used a green jalapeno.
Hi Gaby ,
Question... I made the tomatillo salsa and added 1/2 an avocado. Have some leftovers which I thought of using in enchiladas and wondered if cooking a bit would alter the color and ruin the salsa.
you'll be fine!! it will probably get a little brown but still delish
Tried this today and it is very good. Maybe my lime was too big, but I only used one and it was a little too limey. I'm going to mash an avacado to make it Guacatillo. Our favorite salsa at our local Cardenas Market. I love this site!!!
Hi Gaby, I tried your Tomatillo Salsa last nite. WOW everyone loved it. Thanks for such an awesome website.
this was bomb. would have eaten more except for the 7, nay, 6 layer dip that you had sitting next to it.
This sounds like an excellent salsa! I can't believe that I've never made anything with tomatillos, I really need to get some soon!
I love all kinds of salsa. What a great recipe. I definitely need to experiment with making different types.
mmmmmmmm this looks so incredibly delicious. I go through a container or salsa every few days too! Its so good on everything- salads & potatoes to name a few! Yumm. Tyler has some great recipes
Wonderful recipe to have for the coming weekend. I hope you are enjoying these last days of summer.
That salsa looks great. I always think of myself as more of a tomato-based salsa person, but maybe I'll give the tomatillos a try!
Chips and salsa-such a great snack!
I will be heading for the farmers market this weekend so I can make this one for our backyard grilling extravaganza! It sounds yummy!
Many thanks for this! I have never cooked with tomatillos before but picked some up on a whim. This looks easy to make and delicious.