Roasted Tomatillo Salsa

This roasted tomatillo salsa is easy to make, great for dipping, and goes well with tacos or burritos! It's no surprise we love salsas in this household. One of our favorites is this red salsa, but if we want to switch things up a bit this roasted tomatillo salsa verde is also a favorite in our tacos, breakfast burritos, and as a dip for tortilla chips. If you are looking for some extra heat then you must try this roasted habanero salsa and if you are looking for a smoky salsa then you have to try chile morita salsa

There are so many versions of roasted green tomatillo salsa. Many with only fresh ingredients, and others with a mix of fresh and powder seasonings. I've tried so many different variations of tomatillo salsa, but this one has been the quickest and tastiest with pantry staples.

Why you'll love this recipe:

• The tangy delicious taste
• Not too spicy (with all seeds removed)
• Adding 1-2 chile de árbol peppers adds that extra kick
• Pairs well with so many things like, air fryer tacos, eggs, burritos and homemade corn tortilla chips

What are tomatillos?

Tomatillos are commonly used in Mexican cuisine, specifically in green salsa "salsa verde." Tomatillos have a sour, tangy and acidic flavor. They're wrapped with papery husk, and have a sticky film that comes off once you rinse in water.
To minimize that acidic flavor its best to roast or boil the tomatillos before using.

Ingredients you will need:

• tomatillos
• jalapeños (stemmed and seeds removed)
• chile de árbol  (optional) (stemmed and seeds removed)
• garlic cloves
• olive oil
• onion powder
• kosher salt
• water

How to make roasted tomatillo salsa

Remove husks and stems from tomatillos and rinse. Then remove stems and seeds from jalapeños and chiles

Roasting the tomatillos and peppers:

You can either use a skillet or broiler to roast the tomatillos, garlic and peppers.

Broiler-Drizzle olive oil over tomatillos, garlic and peppers, and add on a baking sheet and broil. After five minutes flip the tomatillos, peppers, and garlic for another five minutes, or until they soften and parts of the skin are blackened.

Skillet- Add oil onto skillet in medium high heat. Add tomatillos, garlic and peppers turning frequently with tongs until all sides are soft and skin is blackened.

Let the tomatillos, peppers and garlic cool for a few minutes before adding to blender or food processor. Add water, onion powder and salt and pulse until preferred consistency. Add more water for a more runnier salsa.

Enjoy with your favorite meal!

Ways to enjoy this salsa:

• breakfast burritos
• tacos
• chilaquiles
• eggs
• with tortilla chips
• Over steak

Spicy level variations:

Mild flavor: remove all the seeds from the jalapeños and chile de árbol
Medium hot – leave some of the seeds from the jalapeños and/or chiles de arbol
Spicy salsa - keep all the seeds in

Storing and freezing tips:

You can store the roasted tomatillo salsa in an airtight container in the refrigerator up to seven days and freeze in a freezer bag or air-tight container for up 3 months.

More Salsa Recipes

• Spicy Mexican Red Salsa
• Easy Restaurant Style Salsa
• Pico de Gallo "salsa fresca"