Oven roasted tomatillo salsa verde recipe
You'll be blown away by the tangy, zippy, and nuanced flavor that you get when oven roasting ingredients for this tomatillo salsa! With blackened bits and caramelized sweetness, you'll keep going back with another tortilla chip for just one more bite!
Servings: 8 people
Calories: 46kcal
Ingredients
- 5 medium-sized tomatillos (about 1 pound, 4 ounces)
- 1 small to medium-sized yellow onion peeled and quartered
- 1 jalapeño pepper
- 4 to 5 garlic cloves unpeeled
- 1 Tablespoon avocado oil or other neutral-flavored cooking oil
- ¼ heaping cup chopped cilantro (Remove any hard or thick parts of the stems)
- 1 Tablespoon lime juice freshly squeezed
- 1 teaspoon salt or to taste
Instructions
- Preheat oven to 435 degrees. (If you like, line a rimmed sheet pan with parchment paper for easy clean-up.)
- Remove the papery husks from the tomatillos. Then wash and dry the tomatillos with a towel to remove any stickiness.
- Put the tomatillos, peeled & quartered onion, jalapeño pepper, and unpeeled garlic cloves on a rimmed sheet pan. Drizzle with oil, and use your hands to make sure everything gets evenly coated. Lay it all evenly across the baking sheet.
- Put the sheet pan in the oven, and roast for 15 to 20 minutes. For even roasting, use a spatula to flip everything after 10 minutes, or whenever they're brown on one side.
- Once the tomatillos, onion, and jalapeño have nice deep brown marks on both sides, remove the sheet pan from the oven and allow them to cool slightly. Once they're cool enough to touch, peel the garlic, and cut the stem off of the jalapeño.
- Put the tomatillos, onion, jalapeño, and peeled garlic into the food processor. Add chopped cilantro, lime juice, and salt. Then blend until it has reached your preferred consistency. (I like mine on the chunky side!) If necessary, stop and scrape down the sides for even blending.
- Once blended, taste and adjust for salt and lime juice as needed. You can eat the salsa right away with tortilla chips, or move it to an airtight container, and refrigerate.
Notes
Store roasted tomatillo salsa in an airtight container in the fridge. It will keep for about 5 days.
Be aware that the pectin in salsa verde from the tomatillos can make the salsa firm when cold. To bring it back to life, stir it and let it come to room temperature. As it warms, it will get more saucy again.
If absolutely necessary, you can warm it in the microwave or on the stove, re-blend in the food processor, or add a splash of water until it's your preferred consistency.
Nutrition
Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 224mg | Fiber: 2g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 18mg | Calcium: 12mg | Iron: 1mg
