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Roasted Green Salsa with Tomatillos

Roasted Green Salsa with Tomatillos

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Green salsa can be made any number of ways, but I think my roasted version is the best. It’s a great condiment for Mexican food of all types and a fantastic option on grilled fish, shrimp, or octopus; it also complements roasted chicken deliciously.


* Wild tomatillos are smaller than cultivated ones, about the size of cherry tomatoes.


  • 20 wild tomatillos or 10 cultivated ones*
  • 3 jalapeños
  • 2 cloves garlic
  • 1 Teaspoon salt
  • 1 Tablespoon chopped cilantro leaves


Calories Per Serving30

Folate equivalent (total)8µg2%

Roasted Tomato and Tomatillo Salsa

You may have noticed that most Salsa recipes on this site use either tomatoes or tomatillos as the base ingredient.

But what happens if you use both? Is that even legal?!

Luckily it is and the result is a completely unique Salsa that just might become one of your new favorites.

Green Salsa Recipe Below, you will learn how to cook tomatillos and jalapeños together to make the best salsa verde recipe. This delicious green tomatillo salsa verde recipe is wonderful with chips, over enchiladas, and in your favorite chili recipe. We’ve supplied you with everything you’ll need to make green tomatillo sauce…

What You’ll Find in this Article:

  • Salsa Verde Ingredients (shopping list!)
  • How to Make Tomatillo Salsa Verde
  • Easy Green Salsa Recipe (recipe card!)
  • Nutrition and Calories in Green Salsa Recipes

Take a screenshot of the shopping list on your phone so you have it handy the next time you go shopping. And email yourself the recipe card (or print it!) so you have it available the next time you have a craving for this healthy green salsa recipe.

In the next sections we will show you what to buy, and how to cook a tomatillo in the oven to make the best tomatillo salsa verde recipe.

Up next, you’ll find a shopping list for our healthy tomatillo sauce recipe…

Soak the tomatillos in water to help remove the husks.

Cut tomatillos, jalapeno and poblanos in half and place on a foil lined baking sheet.

Broil for about 8 minutes, turning pan if needed. Allow to cool slightly. Peel off skins on poblano peppers and jalapeños.

To make the Spicy Red Tomatillo Salsa: Add 1 chipotle pepper with a little adobo sauce to 1/2 of the batch of green to make the Spicy Red Tomatillo Salsa. (In our family, we call it the Kick Ass Salsa). Just add 1 pepper though, then taste and see. You may be tempted to add more but it gets spicy quick.

10 Top Tomatillo Recipes and Roasted Tomatillo and Green Olive Salsa

I don’t know why but within one day I’ve become surrounded by the soon-to-be-wedded.

I spent part of last week watching a wedding photography seminar as I worked along on my computer. The week before I was at a wedding fashion shoot. And I’ve been working with my bridal editor at my day job on our upcoming editorial calendar. Did this cloak of weddingness suddenly spread to those around me?

This past weekend we had a great friend from our old hood in Venice visiting us. And he brought his girlfriend. To pop the big question.

A semi-confirmed bachelor, our friend finally realized it was okay to let go of the trepidation of vacating his non-committed life. On Sunday, at 11,000 feet on a nearby mountain top he took to bended knee and proposed as I snapped away.

He’s finally getting married? How can this be? He’s spent his life looking out for number one, while always on the lookout for number two, three or four. None of whom could measure up to the perfect partner mystery ideal.

But he changed. Once he opened up enough to let her in she far exceeded his expectations.

On Monday I teleported from an engagement on top of a mountain to one that we’ll be celebrating in the core of the deep south. I learned I have another wedding to plan for: the nuptials of the daughter of another best friend via my life in Los Angeles. This time in blues country of the Mississippi delta.

Her daughter is getting married? How can that be? It was just a month or year or nearly a decade ago when she was getting caught sneaking into clubs on the Sunset Strip, hanging out with the children of LA’s beyond rich and famous whilst being dubbed the girl that kept them grounded.

But she changed. She left the glitter and flash of her native Los Angeles to discover her roots in a small, very southern town that was not her own. She’s simplified and embraced where she is and who she’s with.

Life is about change. Sometimes we can dictate that change, and sometimes it happens for us.

I spend a lot of time thinking about change, sometimes willing it to happen (new opportunities for new creative growth) and sometimes resisting it (at her request, no longer calling my daughter by her nickname “Smudge” in front of people. Oh man, really? We’re already THERE?)

So if we all crave change and new beginnings why is it so darn scary?

I recently took a version of this salsa to Annalise’s baby shower and I was immersed in the reality of how her life is taking on a radical change, the same mine did nearly 8 years ago. It’s a change some have yearned for and others have adjusted to and one I would never trade.

All of this change left me craving something other than the usual red tomato to create a perfectly acceptable salsa. Instead I went for a little something different. Not THAT different, maybe just a little less obvious.

Getting to the fruit of tomatillos takes a little more work, and a little more time. A lot like the things we value most in life.

Roasted Poblano and Tomatillo Salsa Verde

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This fresh, bright and delicious, Roasted Poblano and Tomatillo Salsa Verde is perfect as a dip or as a flavourful sauce for tacos, enchiladas, carnitas or pair it with meat, rice, soups whatever! Simple to make, so many uses, it’ll soon be a staple in your house too!


I discovered tomatillos when I first move to the US. Although it’s a staple in Mexican cuisine, I had never encountered this green tomato like fruit covered in a husk in New Zealand and Australia, so I was naturally curious about it. And as you’d expect, the very first thing I made with this Mexican husk tomato was a Salsa Verde!

That first time, all I used was tomatillos, garlic, jalapenos, onions and cilantro. While that was elegance in simplicity, you can’t really taste elegance now could you? So I tweaked that recipe over time to bring out as much flavour and zing as I possibly can and this is the upgraded version – Roasted Poblano and Tomatillo Salsa Verde with charred tomatillo, charred poblano, onions, jalapenos, cilantro, garlic, a pinch of cumin and lime juice.

The recipe is still simple, make no mistake, but it’s absolutely the best salsa verde I’ve ever tasted. Heaps better than anything store-bought. And with a recipe this easy, fresh, bright and delicious, why wouldn’t you make homemade roasted salsa verde?

Roasting tomatillos and poblanos is simple to do and adds so much more flavour to your salsa verde. I used fresh tomatillos for this recipe, husked them and then washed and dried ’em well (washing is important to get rid of that sticky film left on the skin after husking), and then broiled them till they were charred along with the poblano and jalapeno peppers. Poblanos are not too spicy, but yields a really great flavour. The jalapenos provide a nice kick (you can remove the seeds if you like your salsa verde a little milder). A pinch of cumin goes a long way and really complements all the flavours in this roasted tomatillo salsa verde. And finally some lime juice and salt to taste and you have a thick, ridiculously tasty and addictive roasted salsa verde that you could eat as a dip or pair it as a flavourful sauce with tacos, enchiladas, carnitas etc.


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Roasted Tomatillo Salsa Verde

The roasted tomatillo salsa verde is a staple of my Mexican cuisine. Made with green tomatillos, serranos, garlic, and cilantro.

The roasted tomatillo salsa verde is another staple of the Mexican cuisine and a sauce that never fails in my table. My husband is Cuban but after he tried my salsa verde he asks for it on every meal, breakfast included. The roasted tomatillo salsa verde is super easy to make. The trick is to roast the tomatillos, the garlic and the serranos using a comal. The roasting provides a smoky rustic flavor adding spice to any meal.

This roasted tomatillo salsa verde can be used to garnish almost anything! I like it to make green huevos rancheros and enchiladas. For garnishing cheesy refried beans tacos. After you taste my salsa verde you will get hooked and I can bet this one will be a regular condiment in your table too.

Put this roasted tomatillo salsa verde on anything!

But don’t confuse tomatillos with tomatoes. Tomatillos are green to light green, or green purple color and have a husk. This fruit is also known as the Mexican husk tomato. The planting originated in Mexico and was cultivated throughout the pre-Columbian times. Making it an important component to many classic Mexican dishes.

The taste of the green tomatillo is rather tart though purple tomatillos tend to be sweeter excellent to use in jams. You can eat the fruit raw. I have a tomatillo salad with mango that you might want to try too. It is perfect combination of sweet and tart. My mom was used to combine green tomatillos with smoked ham cubes, chopped jalapeños, and dressing with lime juice, black pepper and olive oil. Then served over a corn tostada. Truly delightful.

Just a chunkylicious roasted tomatillo salsa verde

There are many versions of the roasted tomatillo salsa verde. I made mine in the blender but you can use a mortar or molcajete for a more traditional approach. This sauce is chunky and so flavorful. With a pleasant hint of heat and a lot of goodness.

Huevos Divorciados

And if you ever want to compare and contrast Red and Green Salsa then try making these Huevos Divorciados. It’s an egg dish that’s topped with both Tomato Jalapeno Salsa and Salsa Verde — just in case you and your partner can’t agree on the breakfast menu!

Steps for Canning Roasted Tomatillo Salsa

Tomatillos are easy to preserve into jars of salsa verde. There is no peeling or seeding, simply roast the vegetables, combine the ingredients, blend together, simmer briefly, and process in a water bath canner.

When canning, it is important to follow a recipe that has been scientifically tested. This is a safe canning recipe from The All New Ball Book of Canning and Preserving. It has been doubled for a canner load of 6 pint-sized jars, and the seasonings have been adjusted.

If you are new to canning, it may be helpful to review this article on water bath canning at the National Center for Home Food Preservation website.

A more detailed and printable recipe can be found at the bottom of this article. These are the illustrated steps for making and preserving roasted tomatillo salsa in a water bath canner:

Step 1: Gather the Equipment

  • 4 rimmed baking sheets or a large roasting pans to roast the vegetables
  • Gloves for handling hot peppers to blend the salsa
  • 6 pint sized canning jars and bands : lid lifter, jar lifter, canning ladle, funnel, and bubble popper
  • Plus basic kitchen supplies such as a large bowl, large saucepan, small pot, towels, knife, and a cutting board.

Step 2: Prepare the Canning Jars and Lids

Wash your jars, lids and bands with warm, soapy water and rinse well.

Place the jars on the canning rack in the water bath canner. Fill with water, and boil the jars for 10 minutes to sterilize. Warm your lids in a small pot of water over low heat. Keep everything warm until you are ready to can.

Step 3: Prepare the Vegetables

Peel the husks off the tomatillos and rinse them well to remove the sticky residue. Cut the tomatillos in half and add to the roasting pans. Peel and cut your onions into chunks, wash the jalapeño peppers and add them whole to the roasting pans. Peel your garlic and scatter them over the vegetables.

Roast the vegetables in a preheated oven until everything is softened and charred, about 15-20 minutes. Flip half way through so the vegetables roast evenly. Remove the pan from the oven and let it cool for 5-10 minutes.

Step 4: Make the Salsa Verde

While wearing gloves, remove stems and seeds from the jalapeño peppers. You can keep the seeds if you like more heat.

Working in batches, add the roasted vegetables and their liquid to a food processor. Process until smooth, and then pour into a large sauce pot. Continue processing the vegetables in batches until done.

Add the lime juice, cilantro leaves, salt, pepper, cumin and stir to combine. Bring the pot to a simmer, and then turn the heat to low and keep warm.

Step 5: Can the Salsa

Ladle the hot salsa into warm jars, remove air bubbles, and process in a water bath canner. Let the jars cool, test the seals, label and date the jars, and store the canned salsa in a cool, dark location.


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