If you’ve never tried a spicy, tangy, and vibrantly fresh sauce like this before, you are in for a real treat with this Homemade Roasted Tomatillo Salsa Verde Recipe. This salsa verde bursts with the smoky essence of roasted tomatillos and chiles, balanced by the brightness of fresh lime and cilantro. It’s incredibly versatile and brings dishes to life with its lively flavor and charming green hue. Whether you’re drizzling it over tacos or using it as a dip, this salsa will quickly become one of your favorite go-to sauces in the kitchen.
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient here is straightforward and plays a crucial role in delivering the authentic flavor, rich texture, and irresistible color that make this salsa verde so special. These simple kitchen staples are the perfect foundation for a vibrant homemade sauce.
- Garlic cloves (2 unpeeled): Roasting these brings out a mellow, caramelized depth of flavor without harshness.
- Fresh tomatillos (1 pound, husked, washed, stems removed): The star ingredient with a tart, slightly fruity flavor that gives salsa verde its signature zing.
- Onion (1, peeled and quartered): Adds sweetness and body once it’s roasted alongside the tomatillos.
- Jalapeno or serrano chiles (2-3, stems removed): These pack the right amount of heat and smokiness after roasting; adjust quantity for your preferred spice level.
- Olive oil (3 tablespoons, divided): Helps roast the veggies evenly and creates a luscious texture in the finished salsa.
- Fresh cilantro (¼ cup, chopped): Adds a fragrant, herbaceous touch that’s unmistakably salsa verde.
- Granulated sugar (½ to 1 teaspoon, divided): A gentle counterbalance to the acidity, ensuring the flavors are perfectly rounded.
- Low-sodium chicken broth (½ cup): Gives the salsa a silky consistency and a touch of savory depth without overpowering.
- Fresh lime juice (1-2 tablespoons, divided): Brightens the salsa with a zesty punch, enhancing the tomatillo’s natural tartness.
- Coarse kosher salt (½ teaspoon): Essential for seasoning and bringing out every nuanced flavor.
- Freshly ground black pepper (¼ teaspoon): Adds a subtle, warming spice to finish the salsa perfectly.
How to Make Homemade Roasted Tomatillo Salsa Verde Recipe
Step 1: Prepare and Broil the Vegetables
Start by positioning your oven rack in the upper-middle spot and preheating the broiler. Line a large rimmed baking sheet with aluminum foil for easy cleanup. Arrange your garlic cloves, tomatillos, quartered onion, and chiles on the sheet. Drizzle with half of the olive oil, about 1½ tablespoons, ensuring all items get a light coating. Place the sheet in the oven, broiling until the tomatillos’ skins darken with beautiful char marks, and the veggies are tender and fragrant. This roasting step is where the salsa gains its signature smoky undertone and nuanced complexity.
Step 2: Blend the Roasted Ingredients
Carefully peel the softened roasted garlic cloves and transfer everything from the pan—tomatillos, onion, chiles, garlic, and all the flavorful juices and oils—into a blender. Add fresh cilantro, a touch of sugar, chicken broth, lime juice, kosher salt, and ground black pepper. Purée until you reach your preferred consistency; I love mine fairly smooth to let every roasted flavor shine through evenly.
Step 3: Simmer and Reduce the Salsa
Pour the remaining 1½ tablespoons of olive oil into a medium saucepan and warm it over medium heat. Add the blended salsa verde and bring it to a gentle simmer. Then lower the heat and let it cook down until it reduces to about 2 cups, roughly 10 minutes. This simmering step marries all the flavors beautifully while thickening the salsa to a luscious consistency. Taste throughout and adjust with additional sugar, salt, pepper, or lime juice if you want to tweak the balance to your liking.
Step 4: Chill and Enhance Flavor
Though you can serve this salsa right away, it gets even better after resting. Allow it to cool, then refrigerate for at least a few hours or overnight. This time lets the flavors deepen and mingle, making the Homemade Roasted Tomatillo Salsa Verde Recipe truly outstanding when served.
How to Serve Homemade Roasted Tomatillo Salsa Verde Recipe
Garnishes
A sprinkle of fresh cilantro leaves or diced white onion bring a lovely crunch and brightness that contrast beautifully with the sauce’s smoky undertones. A few extra lime wedges on the side invite everyone to customize their citrus kick.
Side Dishes
This salsa verde is a natural with Mexican classics like tacos al pastor, grilled chicken, carnitas, or even simple roasted vegetables. It also pairs wonderfully with chips for dipping, adding a fresh twist to your appetizer spread.
Creative Ways to Present
Try swirling this salsa over scrambled eggs or mixing it into guacamole for an exciting flavor upgrade. You can also drizzle it over roasted potatoes or serve it as a zesty marinade base for grilled shrimp or fish. Its versatility knows no bounds!
Make Ahead and Storage
Storing Leftovers
Transfer leftover salsa verde into an airtight container and store in the refrigerator. Properly sealed, it will stay fresh and vibrant for up to one week. The flavors continue to develop, making your second-day salsa even more delicious.
Freezing
If you want to keep this homemade salsa verde fresh for longer, freeze it in a freezer-safe container or zip-top bag. When frozen, it can last up to 3 months. Just be sure to leave some headspace as the salsa will expand slightly as it freezes.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Avoid boiling, as intense heat can dull the bright flavors and fresh character. You can also enjoy it cold straight from the fridge, which works perfectly as a dip or topping.
FAQs
Can I use canned tomatillos instead of fresh for this Homemade Roasted Tomatillo Salsa Verde Recipe?
While fresh tomatillos provide the best flavor and texture, you can substitute with canned tomatillos in a pinch. Be mindful that canned ones are often softer and less tangy, so you might want to adjust the lime juice and seasoning accordingly.
How spicy is this salsa verde, and can I adjust the heat level?
This recipe is moderately spicy, thanks to the jalapeno or serrano chiles, but you can easily control the heat by removing the seeds and membranes from the peppers or using fewer chiles. For a milder salsa, substitute with a sweet pepper or omit entirely.
Is it necessary to broil the veggies, or can I roast them at a lower temperature?
Broiling helps develop a smoky, slightly charred flavor that’s signature to this salsa verde. However, you can roast the veggies at 425°F for about 20-25 minutes if you prefer a gentler cooking method; just be sure to turn them occasionally for even roasting.
Can this salsa be made vegan or vegetarian?
Absolutely! To make the recipe vegan or vegetarian, simply replace the chicken broth with vegetable broth or water. This swap won’t impact the vibrant flavor much and keeps the salsa entirely plant-based.
How long can I store this Homemade Roasted Tomatillo Salsa Verde Recipe in the fridge?
When stored properly in an airtight container, it will stay fresh for up to one week. The flavors often improve with a day or two of resting, making advance prep a fantastic option.
Final Thoughts
There’s nothing quite like the fresh, smoky zing of a perfectly made Homemade Roasted Tomatillo Salsa Verde Recipe to brighten up your meals. It’s simple enough for weeknight dinners but impressive enough to serve at your next gathering. I can’t wait for you to give it a try and discover how easy it is to bring this vibrant burst of flavor into your kitchen. Once you’ve tasted it, this salsa verde will no doubt become a beloved staple in your culinary repertoire!
Print
Homemade Roasted Tomatillo Salsa Verde Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Sauce
- Method: Broiling and Simmering
- Cuisine: Mexican
Description
This vibrant and tangy Homemade Salsa Verde recipe features charred tomatillos, garlic, onions, and jalapenos blended to a smooth consistency and gently simmered to enhance the flavors. Perfect as a dip, topping, or ingredient in your favorite Mexican dishes, this salsa delivers a fresh, zesty punch with a hint of smokiness from broiling.
Ingredients
Vegetables
- 2 unpeeled garlic cloves
- 1 pound fresh tomatillos (husked, washed, and stems removed)
- 1 onion (peeled & quartered)
- 2–3 jalapeno chiles or 2 serrano chiles; stems removed
Other Ingredients
- 3 tablespoons olive oil (divided)
- ¼ cup chopped fresh cilantro
- ½ – 1 teaspoon granulated sugar (divided)
- ½ cup low-sodium chicken broth
- 1–2 tablespoons fresh lime juice (divided)
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare oven and baking sheet: Adjust the oven rack to the upper-middle position and set the oven to broil. Line a large, rimmed baking sheet with aluminum foil to catch any drips and facilitate easy cleanup.
- Broil vegetables: Arrange the garlic cloves, tomatillos, onion quarters, and chiles on the prepared baking sheet. Drizzle with 1½ tablespoons of olive oil evenly. Place the baking sheet on the oven rack and broil until the tomatillos’ skins darken and are partially charred, imparting a smoky flavor, about 10 to 15 minutes.
- Transfer to blender: Once cooled slightly, peel the garlic cloves to remove the skins. Scrape all vegetables, along with any accumulated juices and oil, off the baking sheet into a blender.
- Add seasonings and blend: Add the chopped cilantro, granulated sugar, low-sodium chicken broth, fresh lime juice, kosher salt, and black pepper to the blender. Purée the mixture to your desired consistency; this recipe prefers a fairly smooth texture.
- Simmer salsa: In a medium saucepan, heat the remaining 1½ tablespoons of olive oil over medium heat. Pour the blended tomatillo salsa into the pan and bring it to a simmer. Lower the heat and cook gently until the salsa reduces to about 2 cups, approximately 10 minutes. Taste and adjust seasoning with additional sugar, salt, pepper, and lime juice as needed.
- Chill and store: For best flavor, refrigerate the salsa in an airtight container and allow it to rest for at least a day before serving. This salsa will keep fresh for up to 1 week in the refrigerator.
Notes
- Broiling the tomatillos and chiles adds a smoky depth to the salsa that is hard to replicate with raw ingredients.
- Adjust the number of chiles based on your preferred heat level; jalapenos are milder than serranos.
- Use low-sodium chicken broth to control the salt content and keep the salsa balanced.
- This salsa verde works wonderfully as a dip, a sauce for tacos, grilled meats, or as an ingredient in enchiladas.
- Allowing the salsa to refrigerate overnight improves the melding of flavors and enhances the taste.
