Roasted Tomatillo Salsa: The Ultimate Guide to Flavorful Homemade Salsa
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1.5 pounds tomatillos, husks removed and washed
- 2–3 jalapeño peppers, stems removed
- 1 medium white onion, quartered
- 4–6 cloves garlic, unpeeled
- ½ cup packed cilantro leaves and tender stems
- 1 lime, juiced
- 1 teaspoon kosher salt
- ¼ teaspoon ground cumin
- 1 tablespoon olive oil
- Instructions:
Instructions
- Instructions:
- Preheat your oven to 400°F (200°C).
- Prepare tomatillos by ensuring they are dry after husking.
- Arrange tomatillos, jalapeños, onion quarters, and garlic on a lined baking sheet. Drizzle with olive oil and toss gently.
- Roast for 20–25 minutes until softened and charred.
- Allow to cool for 10–15 minutes before handling.
- Squeeze garlic from skins into a blender or food processor along with roasted veggies, cilantro, lime juice, salt, and cumin.
- Blend until smooth or slightly chunky based on preference.
- Taste and adjust seasoning as desired.
- Transfer to an airtight container and refrigerate for at least 30 minutes before serving.
- Helpful Notes:
Nutrition
- Serving Size: 30g
- Calories: 25
- Sugar: 1g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg