Roasted Tomatillo Salsa (Salsa Verde)

Despite the name, Tomatillos are not small tomatoes. Tomatillos are a Mexican native fruit that grows in a leafy husk. Since they are less sweet than tomatoes, they are best when roasted for salsas and soups.

Tomatillos are also storable! They can store in their husks, much like onions, for a couple of months if you don’t want to use them right away. You can also make a big batch of this salsa verde recipe and freeze some for the winter!

Roasted Tomatillo Salsa



1 lb of ripe tomatillos

3-4 cloves of garlic, peeled

1 small red onion, diced

1 habanero (or a serrano or Jalapeno if you want it less spicy)

1 bunch of cilantro

Juice of 1 lime

Salt and pepper to taste


before roasting

before roasting

1) Turn the broiler on in the oven (or preheat to 500 degrees).

2) Remove the tomatillos from their husks and rinse. Lay tomatillos on a sheet pan along with the garlic, onion, and spicy pepper.

After roasting

After roasting

3) Roast in the oven for about 15 minutes, untill the tomatillos start to blister. Take out of the oven when done and let cool for a few minutes.

4) When the tomatillos and vegetables are done roasting, place in a food processor along with cilantro, lime juice, and a pinch of salt and pepper. Blend on high until smooth.

5) Enjoy now or freeze for later!