Roasted Tomatillo Salsa

If you've never had tomatillo salsa (green salsa) you need to make this soon! It will make a believer out of you.

If you've already tried and love tomatillo salsa, well, this recipe will make you fall in love with it even more.


This time in the spring I crave fresh-tasting foods. Salads and fruit are a welcome change after heavy winter comfort food. Mexican food has lots of bright, bold flavors, and it's a great way to celebrate the warm weather and sunshine! 

Several years ago David and I saw the episode of Tyler's Ultimate where he makes this roasted tomatillo salsa. He uses it to make enchiladas, and those enchiladas are David's all-time favorite meal. They're incredible!

Don't know what a tomatillo is? You can read about them here.

Because the cave boys eat this salsa I usually remove the seeds and membranes from the jalapeños. When it's just me and David I remove the seeds and membranes from just one of the jalapeños - this makes a medium-spicy salsa. 

This salsa is actually super easy and fairly quick to make. I make double batches and freeze the extra. It freezes and thaws just fine, and still tastes fresh!

Roasted Tomatilla Salsa


1 pound tomatillos, husked
1 onion, peeled and quartered
4 cloves garlic, peeled
2 jalapeños, tops and stems removed (and seeds and membranes if you want a very mild salsa)

2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

1. Preheat oven to 400 degrees. Place tomatillos, onion, garlic, and jalapeños on a rimmed baking sheet. Roast for 12-15 minutes.

2. Scrape roast vegetables into a blender or food processor. Add cumin, salt, cilantro, and lime juice. Pulse until chopped as smooth or chunky as you like your salsa.

3. Serve with chips, or use to make those ultimate enchiladas!

Notes: For an easy supper, I like to serve this salsa with black beans and simple mexican rice.