Roasted Tomatillo Salsa

My husband started making tomatillo salsa ages ago and it was such a great addition to our love of Mexican food. He has the process down to a full on science, including how to pick the best tomatillos. The biggest difference between our two salsas is that he doesn’t cook the tomatillos. When we recently watched an episode of America’s Test Kitchen they roasted canned tomatillos for their salsa. Right there…MIND BLOWN, I had never thought of using canned tomatillos. And that is how this roasted tomatillo recipe came to be.

How to Make Roasted Tomatillo Salsa

Start by preheating the oven to 375 degrees. Grab a baking sheet and spray with avocado oil and grab your can of tomatillos.

Lay the tomatillos on the baking sheet with the part where the vine comes out down. Keep the tomatillos on one side of the baking sheet to save room for the onion and garlic. You can put them close together.

Add the chopped onion and garlic to the other side of the baking sheet.

Next sprinkle some flake salt over the top. A couple pinches.

Put the baking sheet in the oven and roast at 375 degrees for 20-30 minutes. Every 10 minutes or so, I will use a spatula and move the onions and garlic around. You want to roast until the tops of the tomatillos are brown and I wait until they burst. Don’t worry you won’t lose all the goodies inside.

When the tomatillos, onion and garlic are roasted, remove from the oven and let cool for 15-20 minutes. Once cooled scrape everything into a food processor.

Next add the cilantro and lime juice to the food processor. Pulse 15-20 times depending on how chunky you like your salsa.

Variations and How to Serve

If you enjoy spicy you could certainly add jalapeño. I am just a wimp when it comes to spicy so I stay clear lol!

This tomatillo salsa seems to have endless options when it comes to usage:

  • Tacos, enchiladas, tostadas, nachos
  • Salads
  • Eggs
  • Chips
  • Pork or chicken

Just to name a few.

How to Store

Store in an airtight container in the fridge for up to a week….if it lasts that long, we normally gobble this up in just a couple days!

Also Try Our

Pineapple Blueberry Salsa

Roasted Tomatillo Salsa

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Course: Appetizer, Dinner, Lunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 55 minutes
Servings: 1
Calories: 182kcal

Ingredients

  • 1 28 oz can Tomatillos
  • 1/2 cup Yellow Onion Diced – small-med sized onion
  • 1 Clove Garlic Coarsely chopped
  • 1 Juice of 1 lime
  • 1/2 cup Cilantro
  • 2 pinches Flake Salt

Instructions

  • Preheat the oven to 375 degrees.
  • Spray a baking sheet with avocado oil and grab the can of tomatillos.
  • Lay the tomatillos on the baking sheet with the part where the vine comes out down. Keep them to one side so that you can put the onion and garlic on the other side.
  • Add the chopped onion and garlic to baking sheet.
  • Sprinkle 1-2 pinches of flake salt over the top.
  • Roast for 20-30 minutes. Every 10 minutes or so use a spatula and move the onion and garlic around.
  • Roast until the tops of the tomatillos are brown – I wait until the tomatillos have burst. They look flat but I promise you don't lose anything.
  • Let the tomatillos, onion and garlic cool for 15-20 minutes.
  • Once cooled use a spatula to scrape everything into a food processor.
  • Then add the cilantro and lime juice.
  • Pulse 15-20 times depending on how chunky you like the salsa. And Serve

Notes

You could easily roast jalapeno and add for a spicy flavor.
Serve with chips, on salads, on chicken or pork, tacos etc….

Nutrition

Serving: 1batch | Sodium: 8mg | Calcium: 34mg | Vitamin C: 18mg | Vitamin A: 588IU | Sugar: 5g | Fiber: 2g | Potassium: 279mg | Calories: 182kcal | Saturated Fat: 1g | Fat: 1g | Protein: 2g | Carbohydrates: 12g | Iron: 1mg

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