This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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
Roasted Tomatillo Salsa Verde
Ingredients
- 2 tablespoons Olive Oil
- 6 tomatillos
- ¼ onion sliced
- 2 serrano pepper
- 1 garlic
- Handful of cilantro
- Juice 1 lime
- Salt to taste
Instructions
- 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!
Notes
Nutrition
I will be making this for summer cookouts
I can’t wait for summer. Enjoy! 🙂
This looks amazing! I love tomatillo salsa. I will def. be trying this soon.
Awesome. Enjoy! 🙂
Can I freeze this salsa for tamales I’ll be making on Christmas Eve?
YES! I do that all the time. It’s a time saver. The best part about freezing salsa is that because it’s so flavorful, it doesn’t taste like the freezer. lol.
Made this for my tamales.. I got scared of the spice so I took off the seeds from the serranos, but OMG such good flavor and a nice spice without it. Definitely making again and again!
Yay! I’m glad you tried this tomatillo salsa verde recipe. I make it all the time too. 🙂
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!
So lucky! I wish I had the room in my little garden for tomatillos.
Try growing them in a pot
Great idea. I really would like to have more a green thumb, but sadly, I kill everything. lol.
I have had tomatillos so rarely, but this sounds like a fantastic way to eat them! Can’t wait to try this!
Tomatillos are big deal in Mexican cuisine. This recipe is a classic. Hope you enjoy!
Omg that salsa looks so creamy, yet refreshing at the same time. I need this in my life! Pinning for later 🙂
Thank you. This is such a versatile salsa. Love it!
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!
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!
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. 😛
I Love your page. Thank you , thank you, thank you. Can’t Thank you enough.♥️🙏👍🏽😋
Awww.. thank you! I love sharing these recipes. 🙂
I just made this salsa today for chilaquiles I’m making tomorrow. So good!!
Happy to hear you liked it.
I just made this salsa today for chilaquiles I’m making tomorrow. So good!!
For chilaquiles… yum!
Best one so far! I doubled the recipe and used more tomatillos to make it a little chunkier, soooo delicious!
Yay! So glad you liked this recipe.
when roasting the tomatillos do you take the black skin off before blending?
No. That’s the best part! lol. I personally like the taste of the roasted tomatillos. You should see spec of black all over the roasted tomatillo salsa verde.
How much of this should I make for your green chili chicken tamales?
It depends on how many tamales you are making. To make 36 tamales, you’ll need 4 cups of the roasted tomatillo salsa verde.