Roasted Tomatillo Salsa

This easy roasted tomatillo salsa verde recipe is fresh and flavorful with just the right amount of heat. It’s delicious served as a dip with tortilla chips or as a sauce for tacos, enchiladas, and more.

Course Appetizer, Sauce

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 54kcal

Author Jenna Urben

Equipment

Blender

Ingredients

1 pound tomatillos about 10
½ white onion chopped
2 garlic cloves chopped
1 jalapeno chopped
2 tablespoon avocado oil
½ cup fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon sea salt
¼ teaspoon black pepper

Instructions

Preheat oven to 450F. Remove the husks from each tomatillo then rinse under cold water to remove the sticky residue. Roughly chop the tomatillos, onion, garlic, and jalapeño. Toss together in a baking dish with avocado oil and roast for 15-20 minutes, until softened.
Transfer the roasted ingredients to a blender or food processor. Add the cilantro with stems and fresh lime juice. Blend until smooth and creamy, or until desired consistency is reached. Taste and adjust seasoning, adding more salt or lime juice, if needed.
I suggest letting the tomatillo salsa chill in the fridge for at least 1 hour before serving, however you can also serve the salsa immediately. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition