Salsa Verde (Smoky Roasted Tomatillo Sauce)
This roasted tomatillo sauce is a deliciously tangy and smoky salsa that’s ideal for topping burritos, spicing up vegan tostadas, or just enjoying with a side of chips. This recipe is easy to make, requiring no special cooking equipment and takes less than 20 minutes from start to finish.
Servings: 4 cups
Calories: 159kcal
Cost: $4.50
Ingredients
- 1 pound tomatillos husked and thoroughly washed
- 2 dried guajillo chiles
- 2 jalapeños stems discarded
- 1 onion quartered
- 5 cloves garlic
- ½ teaspoon cumin seeds or ground cumin
- 3 tablespoons olive oil
- 1 cup cilantro chopped
- ¼ cup lime juice
- ¾ teaspoon salt or to taste
Instructions
- Preheat your oven to 400°F (205°C).
- Husk the tomatillos and wash them well to get rid of any sticky residue on their outsides.
- Remove the stems from the dried chilies and shake them to get rid of most of the seeds.
- Cut the tomatillos into quarters, and toss them in a bowl along with the jalapeños, onions, garlic cloves, dried guajillo chiles, cumin seeds, and olive oil.
- Spread the mixed vegetables onto a parchment paper-lined baking pan. Roast at 400°F (205°C) for 16-18 minutes until the garlic cloves are lightly golden brown and the skins of the tomatillos have withered slightly. Remove the baking pan from the oven and allow the contents to cool to room temperature.
- Place the roasted vegetables in a food processor along with the cilantro, lime juice, and salt, and puree for 90 seconds until mostly smooth but with little bits and seeds throughout.
- Store in a sealed container in the refrigerator for up to 5 days, or portion and freeze for up to 3 months.
Notes
🌟 Prime Your Tomatillos:
Choose firm, slightly sticky tomatillos. Avoid overripe ones, as they can be mushy and less tangy, impacting the salsa's flavor and texture.
🌈 Prettier Colors:
Though I used them in some of the photos in this recipe, I found out the hard way: red onions aren’t the best to use for salsa verde, because they will give the pureed salsa a brownish color. Go with white onions, Vidalia onions, or Spanish onions to keep the salsa looking vibrant.
🔥 Roast Like a Pro:
Spread veggies in a single layer on the baking sheet. Overcrowding causes steaming instead of roasting, missing out on that rich, caramelized flavor.
🌶️ Heat Control:
For a milder salsa, remove jalapeño seeds before roasting, or skip them entirely. For more spice, replace with serranos, or add additional jalapeños.
⏳ Cool Down for Consistency:
Let the roasted veggies cool completely before blending to avoid watery salsa and maintain a thick texture.
Nutrition
Calories: 159kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 569mg | Potassium: 449mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1002IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 1mg