Disclosure: This is sponsored post in partnership with Ralphs.
The smell of chilis roasting in the kitchen…. That’s the tantalizing aroma of my childhood (minus the diapers, of course). Even to this day, when I roast something, it takes me back to simpler times when women were telling chismes (or gossiping) and Chavo del Ocho was on the TV. At my house, I’m not big on chismes, and we definitely don’t watch Chavo del Ocho. More like Netflix and Xbox playing while I’m cooking. Chilis roasting, though, happens here and often! Usually because I’m making Roasted Tomatillo Salsa Verde.
I was at Ralphs recently picking up some tomatillos. Tomatillos are these green tomato-looking things with a husk. Look for them hiding out by the jalapeños and bell peppers. You need them to make this delicious Roasted Tomatillo Salsa Verde.
How to tell if a tomatillo is ripe: When the tomatillo is coming out of the husk, it is ripe. See above.
Place tomatillos, the onion, and serrano peppers and mix it all with olive oil. They only need 7 minutes under the broiler. Make sure the skin is black. Then turn them around and under the broiler they go again. You can also do this on the BBQ too. Let this cool before adding to the blender.
Fresh is best when cooking Mexican food. Ralphs has lots of yummy fresh produce to welcome Spring. Just look at the cilantro. Love the vibrant green color. It makes the Roasted Tomatillo Salsa Verde taste amazballs!
Add everything to the blender and zip zip zip away. Tell me that wasn’t easy? I love simple recipes, and this one for Roasted Tomatillo Salsa Verde is so yummy. The stuff in a jar is ok, but once you realize how much more flavorful it is to make it at home, you’ll never go back. Enjoy!
Watch How to Make Roasted Salsa Verde
- 2 tablespoons Olive Oil
- 6 tomatillos
- ¼ onion, sliced
- 2 serrano chilis
- 1 garlic
- Handful of cilantro
- Juice 1 lime
- Salt to taste
- Mix tomatillos, onion, and serrano chilis with olive oil.
- Add to a cookie sheet.
- Place under the broiler for 7 minutes.
- Turn everything then return to the broiler for another 7 minutes.
- Let cool.
- Add to a blender along with garlic, cilantro, lime, and salt.
- Blend until smooth.
- Serve and enjoy!
Michelle says
I will be making this for summer cookouts
Maggie Unzueta says
I can’t wait for summer. Enjoy! 🙂
Poonam says
This looks amazing! I love tomatillo salsa. I will def. be trying this soon.
Maggie Unzueta says
Awesome. Enjoy! 🙂
WhentheBraComesOff says
Mmmm! I love any kind of salsa. I plan on growing tomatillos in my garden this year, so I will refer back to this recipe when they have harvested. Thanks!
Maggie Unzueta says
So lucky! I wish I had the room in my little garden for tomatillos.
Leah says
I have had tomatillos so rarely, but this sounds like a fantastic way to eat them! Can’t wait to try this!
Maggie Unzueta says
Tomatillos are big deal in Mexican cuisine. This recipe is a classic. Hope you enjoy!
Sharon says
Omg that salsa looks so creamy, yet refreshing at the same time. I need this in my life! Pinning for later 🙂
Maggie Unzueta says
Thank you. This is such a versatile salsa. Love it!
Yesenia says
Made it! Didn’t turn out like your did. I’m wondering if my tomatillos where not fresh enough. They did sit in my fridge for a while 😬. And I think I may have put too much limón. Any tips on reducing the lemon flavor? I will definitely try again soon!
Maggie Unzueta says
To reduce the lemon-y flavor in the Roasted Tomatillo Salsa Verde, I would add another tomatillo and maybe a little water. You can even use a tomato if you’re out of tomatillo. Hope this helps!
Marsha A says
I love you. You’re hilarious! Another thing I’ve wanted to try and make… salsa verde! And THANK YOU!! for not saying everything has a “nutty” taste like when you talked about roasted garlic. haha! All the Food Network chefs describe everything having a “nutty” flavor. 😛