Bold, fresh, and delicious, describe oven roasted tomatillo salsa.
The oven roasting enhances the tomatillos and takes this salsa to a whole new amazing level!
Have you ever had green salsa, also known as salsa verde? Maybe at Qdoba? Chances are that green salsa was made with tomatillos. I personally love green salsa for its bold flavor, nothing compares to it. What makes this salsa recipe different, is that the tomatillos are oven roasted, which intensifies the flavor. So, if you love green salsa, you are going to love my oven roasted tomatillo salsa!
- Chicken (that is my husbands choice)
What are Tomatillos?
A tomatillo is a small round fruit with a green color and papery husk. Tomatillos are native to Mexico. In the US, tomatillo’s are often used in making salsa verde or green salsa.
Tomatillos are sometimes referred to as green tomatoes. Most likely because of the name, which translates into a little tomato, and how similar they look. However, this incorrect. Tomatillo and tomatoes are not the same fruit. A tomatillo has a tart taste, whereas a tomato is sweet. For more information on tomatillos, click here.
Tomato vs. Tomatillo Salsa
When we hear salsa, the common image is of a tomato-based salsa. This type of salsa often includes onions, jalapeno’s, cilantro, and lime. Once you dig deeper, there are countless variations of salsa that can include chipotles, fruit, beans, and vegetables.
Tomatillo salsa has fewer variations and is usually made with tomatillos, green chilies, onions, cilantro, and lime. The tomatillos give this type of a tangy and zesty flavor.
What I Like About Oven Roasted Tomatillo Salsa
- Super easy to make
- Oven roasting enhances the flavor
- Tastes great on all kinds of foods
- Jars easily so I can always have some on hand
How to Store
You can store it in an air-tight container in your refrigerator for 3 -5 days. I do not recommend freezing salsa. If you are comfortable with jarring and follow correct jarring procedures (my disclaimer). Jarred tomatillo salsa should last up to two years. However, we always eat ours within six months, and it is that good.
Oven Roasted Tomatillo Salsa
- Baking sheet
- 1 ½ pounds tomatillos, husks removed, rinsed
- 1 medium onion, peeled and cut into thick long strips
- 2 chilis (jalipino, habenaro, or serrano)
- 6 cloves garlic
- 3 tablespoons olive oil
- 2 teaspoon sea salt
- ½ teaspoon ground cumin
- ¼ cup water
- 1 cup cilantro leaves
- Preheat the oven on broiler high
- Place tomatillos, onion, chiles, and garlic (including peal) on a foil-lined rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, season with 1 teaspoon of salt, and toss to combine.
- Broil until charred and blistered all over, about 13–18 minutes. *. Turn vegetables 1/2 way through to ensure even cooking * Watch closely, as broilers vary greatly and yours might cook faster than most.
- Allow the vegetables to cool, then remove the stems and seeds from the chilies. Remove the garlic from the peal.
- Place all ingredients, except cilantro, in a blender (tomatillos, onion, chiles, garlic, cumin, 1 tsp. salt, ¼ cup water, and 1 Tbsp. oil.) Blend until smooth.
- Add cilantro and pulse a few times.