Best 8 Basic Roasted Tomatillos Salsa Recipes

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Roasted tomatillo salsa is a classic Mexican dish that adds a fresh, tangy flavor to any meal. Made with roasted tomatillos, onions, and chili peppers, this salsa is a great way to use up summer produce. Whether you're serving it with tacos, burritos, or grilled meats, this basic roasted tomatillo salsa is sure to be a hit. With just a few simple ingredients and a few minutes of prep time, you can have a delicious and flavorful salsa that will elevate any dish.

Let's cook with our recipes!

QUICK ROASTED TOMATILLO SALSA



Quick Roasted Tomatillo Salsa image

This is a classic Mexican blender tomatillo salsa. Once the tomatillos are roasted there is no cooking involved. Serve this tangy, medium-hot salsa with roasted or microwaved tortilla chips, or use it for quick tacos or as an easy condiment for grilled fish or chicken.

Provided by Martha Rose Shulman

Categories     easy, condiments

Time 45m

Yield 2 cups, serving six to eight

Number Of Ingredients 6

1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chilies, roasted if desired (see below), seeded for a milder salsa, coarsely chopped
1/4 cup chopped onion, soaked for five minutes in cold water, drained and rinsed
1/2 cup coarsely chopped cilantro
Salt to taste
About 1/2 cup water, as needed

Steps:

  • Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. If you wish to roast the chilies, place them on the baking sheet as well. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side (the chilies will be charred after a minute or two). Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat. If you have roasted the chilies, peel and stem them, and coarsely chop.
  • Transfer the tomatillos and chilies to a blender, tipping in any juice that may have accumulated on the foil. Add the onion, cilantro and 1/4 cup water to the blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving to allow the flavors to develop.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 186 milligrams, Sugar 3 grams

ROASTED TOMATILLO AND GARLIC SALSA



Roasted Tomatillo and Garlic Salsa image

Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.

Provided by SairajB

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 40m

Yield 20

Number Of Ingredients 6

1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
½ cup water, or as needed
salt and pepper to taste

Steps:

  • Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
  • Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Nutrition Facts : Calories 12.7 calories, Carbohydrate 2.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2 mg, Sugar 1 g

ROASTED TOMATILLO SALSA VERDE



Roasted Tomatillo Salsa Verde image

Homemade Roasted Tomatillo Salsa verde is full of fresh and vibrant flavors. It's a little spicy, tangy and so good you may just want to eat it with spoon.

Provided by Anne

Number Of Ingredients 6

1 pound tomatillos (about 7 to 8 small)
1 small onion or 1/2 large onion
jalapeno pepper (or less if you don't like heat)
1 1/2 tablespoons fresh squeezed lime juice
1 clove garlic
1/4 cup packed fresh cilantro

Steps:

  • Preheat the oven to 400
  • Peel, rinse and slice the tomatillos in half
  • Arrange the tomatillos on a parchment lined baking sheet and roast them for 15 to 20 minutes until they begin to soften
  • While the tomatillos are roasting, rough chop the onions, garlic and cilantro
  • Once the tomatillos have been roasted and cooled off, add them to a food processor or high speed blender along with the lime juice, onions, garlic and cilantro and blend.

Nutrition Facts : Calories 54 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 3 ounces, Sodium 3 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

ROASTED TOMATILLO SALSA



Roasted Tomatillo Salsa image

This Southwest-inspired roasted tomatillo salsa is sure to be a hit with chips or on grilled chicken.

Provided by Redneckgourmet3361

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 40m

Yield 20

Number Of Ingredients 9

1 pound fresh tomatillos, husks removed
½ large sweet onion, cut into 1/4-inch slices
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
3 tablespoons chopped fresh cilantro
2 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon ground cumin

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook tomatillos and onion on the preheated grill until lightly charred, about 15 minutes. Transfer to a plate and let cool, about 10 minutes; roughly chop and place into a medium bowl.
  • Add diced tomatoes to the bowl and mix. Stir in chiles, cilantro, garlic, lime juice, chili powder, and cumin; blend well.

Nutrition Facts : Calories 18.5 calories, Carbohydrate 3.9 g, Fat 0.4 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 233.2 mg, Sugar 1.3 g

ROASTED TOMATILLO SALSA



Roasted Tomatillo Salsa image

Provided by Emeril Lagasse

Categories     condiment

Time 35m

Yield about 2 1/2 cups

Number Of Ingredients 8

1 pound tomatillos, husked and rinsed
6 cloves garlic, unpeeled
1 small onion, cut into quarters
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper
1 jalapeno, stemmed, seeded, and minced
1 lemon, juiced
1 lime, juiced

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside.

ROASTED TOMATILLO SALSA



Roasted Tomatillo Salsa image

Recipe courtesy of Truly Mexican by Roberto Santibanez with JJ Goode (copyright (c) 2011), as published by Cooking Channel. That simple blueprint - tomatillos, chiles, garlic - that you follow to make the previous salsa will lead you to another super salsa. The difference? You roast the garlic. That seemingly minor change takes barely any extra effort - after all, you're already roasting and toasting the other ingredients - but adds so much complexity and a haunting sweetness that plays off those tangy tomatillos. As for chiles, I love using smoky chipotles, but chiles de arbol add nuttiness and serious heat, while pasillas de Oaxaca, if you can get your hands on them, one-up chipotles with smokiness and a touch of fruitiness. The choice is yours. Keeps in the refrigerator for up to five days. Original recipe:http://www.cookingchanneltv.com/recipes/roasted-tomatillo-salsa-with-chipotle-and-roasted-garlic.html

Provided by Food.com

Categories     Sauces

Time 1h5m

Yield 1 1/4 cups, 4 serving(s)

Number Of Ingredients 5

1/2 lb tomatillo, husked and rinsed (5 or 6)
3 chipotle mora chilies, wiped clean and stemmed (purplish-red color)
6 garlic cloves, peeled
1/2 cup water
1/4 teaspoon fine salt or 1/2 teaspoon kosher salt

Steps:

  • Set the oven or toaster oven to broil (alternatively, you can preheat the oven to 500degreesF) and preheat. If you're using the oven broiler, position the rack 8 inches from the heat source.
  • Put the tomatillos on a foil-lined baking pan and roast in the oven, turning them over once halfway through, until their tops and bottoms have blackened and the tomatillos are a khaki-green color and cooked to the core, 20 to 30 minutes. Let them cool to room temperature.
  • Meanwhile, heat a comal, griddle, or heavy skillet over medium-low heat and toast the chiles and roast the garlic on the comal, turning them over frequently until the chiles have puffed up and are blistered in spots, 3 to 5 minutes, and the garlic is tender and golden brown with some blackened spots, 8 to 10 minutes.
  • Put the roasted tomatillos, chiles, and garlic in the blender jar with the water and salt and blend until smooth (the tomatillo seeds will still be visible). Season to taste with additional salt.

Nutrition Facts : Calories 38.4, Fat 0.7, SaturatedFat 0.1, Sodium 149.9, Carbohydrate 8, Fiber 1.7, Sugar 4, Protein 1.5

ROASTED-TOMATILLO AND LIME SALSA



Roasted-Tomatillo and Lime Salsa image

Categories     Condiment/Spread     Sauce     Blender     Broil     Super Bowl     Quick & Easy     Cinco de Mayo     Lime     Mint     Summer     Tomatillo     Jalapeño     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

8 ounces small tomatillos (about 8), husked, rinsed
1 large jalapeño chile, stemmed
10 large fresh mint leaves
2 tablespoons fresh lime juice
1/4 cup finely chopped white onion

Steps:

  • Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.

PAN-ROASTED TOMATILLO SALSA VERDE



Pan-Roasted Tomatillo Salsa Verde image

I love roasted tomatillos! This salsa is whiz bang easy to whip up, doubles & triples well & have survived freezing well too. This dry pan roasting is way easier than the usual under the broiler method I have used for a hundred years - thanks [email protected] ! I leave out the cilantro & oregano if freezing - seems better to add them in fresh when reheating with a dab of oil in the saucepan. Smoky chipotles or fresh jalapenos also do well - use what you got!

Provided by Busters friend

Categories     Sauces

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 9

1 1/2 lbs tomatillos, outer husks removed, rinsed, cut in half
8 garlic cloves, peeled
3 -6 serrano chilies, stemmed
1/2 white onion, roughly chopped
1 1/2 teaspoons salt
2 tablespoons olive oil
1/4 cup cilantro leaf, packed
1 tablespoon oregano, fresh
2 tablespoons lemon juice, fresh

Steps:

  • Heat a large dry frying pan over medium-high flame. Add the tomatillos, garlic and chili peppers. Cook about 4 minutes on one side, then flip everthing and go another 4 minutes, until the tomatillos are quite soft. Remove the chilis and garlic sooner if they are starting to get dark (they get bitter if burned).
  • Puree the vegetables along with the onion, salt, olive oil, cilantro & oregano in a blender until you get a smooth even texture. Stir in the lemon juice 1/2 T at a time - to taste.
  • Strain and serve or chill until serving time.

Nutrition Facts : Calories 232.4, Fat 13.8, SaturatedFat 1.9, Sodium 1405.2, Carbohydrate 27.8, Fiber 6.8, Sugar 14.8, Protein 4.6

Tips for Making the Best Roasted Tomatillo Salsa

  • Choose ripe tomatillos: Look for tomatillos that are firm and have a bright green color. Avoid any that are bruised or have blemishes.
  • Roast the tomatillos: Roasting the tomatillos brings out their natural sweetness and flavor. You can roast them in the oven or on the grill.
  • Use fresh ingredients: The fresher the ingredients, the better the salsa will taste. Use fresh cilantro, garlic, onion, and peppers.
  • Season to taste: Don't be afraid to adjust the seasonings to your liking. Add more salt, pepper, or lime juice until the salsa is just the way you like it.
  • Serve immediately: Salsa is best served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 3 days.

Conclusion

Roasted tomatillo salsa is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for tacos, burritos, enchiladas, and nachos. It can also be used as a dip for chips or vegetables. No matter how you serve it, roasted tomatillo salsa is sure to be a hit!

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