Most people don’t think about making salsa at home, but it takes close to no time at all, and the results are way better than anything you can buy at the store. This roasted tomatillo salsa is smoky, tangy, slightly spicy, and completely delicious. Serve it warm right out of the oven, or jar it up and keep it in the fridge for up to two weeks! Once you see how simple this roasted tomatillo salsa is to make it home, I promise that you’ll think twice before buying the jarred stuff.
Roasted Tomatillo Salsa Ingredients
- 6 small to medium tomatillos
- 5 cloves of garlic
- 4 green onions
- 1 large jalapeno (remove seeds and ribs if you want it to be less spicy)
- 3 tbs canola oil
- 1-2 tbs chopped fresh cilantro
- Juice from half a lime (you can always add more to your taste)
- ½ tsp kosher salt
Roasted Tomatillo Salsa Directions
Preheat the oven to “broil” and line a baking sheet with tin foil. Alternately you can use a large cast iron skillet. If you use the cast iron skillet, there’s no need for tin foil.
Start by preparing the tomatillos. Remove the tomatillos from their outer husks, and rinse off the sticky residue with water. Once the tomatillos are cleaned, quarter them and place them onto the prepared baking sheet or skillet.
Remove the garlic from the skin, but leave the cloves whole. Place them on the baking sheet with the tomatillos. Cut the green onions into large chunks and add onto the baking sheet or skillet.
If you want a spicier salsa, leave the seeds and ribs in the jalapeno and cut it into big chunks. If you want a milder salsa, remove the seeds and ribs first, then cut up the jalapeno and add it to rest of the veggies. Ideally, all of the veggies should be roughly the same size so they cook evenly, but everything will get blended together, so don’t worry too much about that.
Once all of the vegetables are on the baking sheet, drizzle with the canola oil and sprinkle with salt, tossing everything so that it’s all well coated with the oil and salt.
Broil the vegetables for 5-10 minutes until you get a nice char. The green onions will get pretty dark, and the tomatillos, jalapeno, and garlic will get bits of deep golden brown edges.
How dark and charred you want the veggies is really a personal preference, so if you want to let them go under the broiler longer, you absolutely can.
Once the veggies have gotten your desired char, remove them from the oven and let them cool for 5-10 minutes.
Add the roasted tomatillo salsa mixture to the bowl of a food processor, and blend until you get your desired consistency. I like mine pretty well blended. Once you get your desired texture, add in the cilantro and lime juice, and buzz it up one more time to evenly distribute it throughout the roasted tomatillo salsa. Taste for seasoning and add more salt if needed.
This roasted tomatillo salsa can be served warm, or can be placed in a jar or Tupperware in the fridge for up to two weeks. Enjoy!