I’m sharing my Roasted Chile Salsa that’s perfect spooned over nachos, enchiladas or chiles rellenos and also makes a fantastic snack or appetizer.
I love this Easy Roasted Tomatillo Salsa because it’s bold, messy and weirdly addictive. The tomatillos char and pop with a bright tang, while cilantro slips in like a green whisper so it never tastes one note.
It’s spicy and refreshing and perfect spooned over enchiladas or piled high on nachos, and sometimes I call it a Roasted Chile Salsa just to sound fancy. Other times I tell folks it’s my favorite Salsa Recipe With Tomatillos that wakes up everything on the plate.
Try it once, you’ll wonder why you ever settled for the jar stuff.
Ingredients
- Tomatillos: Bright, tangy green fruit, low calorie, good vitamin C and fiber, adds acidity.
- Serrano or jalapeño: Fiery chiles bring heat and flavor, small amounts add vitamin C too.
- White onion: Sharp, savory crunch, offers sulfur compounds, small amount of fiber and sweetness.
- Garlic: Pungent aromatic punch, allicin may help immunity, adds depth and slight sweetness.
- Cilantro: Fresh herb that brightens salsa, contains vitamins A and K, strong flavor some dislike.
- Lime juice: Juicy acidity boosts vitamin C, balances heat and brings sharp citrus brightness.
- Olive oil: Adds silkiness and mouthfeel, a bit of healthy monounsaturated fat, subtle fruitiness.
- Kosher salt: Essential seasoning, enhances all flavors, helps control perceived heat and brightness.
Ingredient Quantities
- 1 pound tomatillos (about 8 to 10) husked
- 2 serrano chiles or 1 jalapeño
- 1/2 medium white onion
- 2 to 3 garlic cloves
- 1/2 cup packed cilantro leaves
- 2 Tbsp fresh lime juice (about 1 lime)
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp ground cumin optional
- 1/2 tsp sugar or honey optional
How to Make this
1. Preheat oven to 425 F and line a baking sheet with foil or parchment. Husk and rinse 1 pound tomatillos, pat dry. Remove stems from 2 serranos or 1 jalapeño; leave seeds for heat or scoop them out if you want milder salsa. Cut 1/2 medium white onion into wedges and keep 2 to 3 garlic cloves whole.
2. Toss the tomatillos, chiles, onion and garlic with 1 Tbsp olive oil and about 1/2 tsp of the 1 tsp kosher salt so everything gets a light coating.
3. Spread everything out on the baking sheet so pieces arent crowding. Roast in the oven until the tomatillos are soft and blistered and the edges are charred, about 12 to 18 minutes, turning once halfway through. If you prefer quick char use the broiler for a few minutes but watch closely.
4. Let the vegetables cool a few minutes so the garlic is safe to handle. Squeeze the roasted garlic out of its skin, remove chile stems and any excess seeds if desired, and roughly chop the onion and tomatillos if needed.
5. Into a blender or food processor add the roasted tomatillos, chiles, onion, roasted garlic, 1/2 cup packed cilantro leaves, 2 Tbsp fresh lime juice, the remaining 1/2 tsp kosher salt, 1/4 tsp ground cumin if using, and 1/2 tsp sugar or honey if you want a hint of sweetness.
6. Pulse a few times to break things up then blend until you reach the texture you like. Pulse less for chunky salsa, blend longer for smooth salsa. Scrape down the sides and pulse again to get everything even.
7. Taste and adjust. Add more salt, a squeeze of lime, or a pinch more sugar or honey to balance acidity. If its too spicy add more tomatillo or a little water to mellow.
8. Transfer salsa to a bowl and let it rest at room temperature for at least 10 minutes so the flavors mellow and marry. It actually gets better after 30 minutes.
9. Serve warm or chilled over nachos, enchiladas, chiles rellenos, or with chips. Quick tip wear gloves when handling serranos or jalapeños and dont touch your face.
10. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer. Re-taste before serving later and freshen with a little more lime if needed.
Equipment Needed
1. Baking sheet plus foil or parchment
2. Sharp chef’s knife or a paring knife for smaller bits
3. Cutting board
4. Large bowl for tossing the veggies
5. Tongs or a spatula to spread and turn on the sheet
6. Blender or food processor
7. Measuring spoons (esp 1 Tbsp, 1 tsp, 1/2 tsp)
8. Citrus juicer or just a fork to squeeze the lime
9. Oven mitts and disposable gloves for handling hot pans and spicy chiles
FAQ
Easy Roasted Tomatillo Salsa Recipe Substitutions and Variations
- Tomatillos: 2 cups canned tomatillos or about 3/4 lb roasted green tomatoes work fine; canned ones are milder so add a little extra lime if needed.
- Serrano chiles or 1 jalapeño: swap for 2 jalapeños, or use 1 seeded poblano for a much milder salsa, or 1 small habanero or 1/4 tsp cayenne for extra heat — remove seeds to tame it.
- 1/2 medium white onion: use 1/2 yellow or red onion, or substitute 3 shallots, or 3 scallions (white part plus some green) for a gentler bite.
- 1/2 cup packed cilantro leaves: if you hate cilantro try flat-leaf parsley, or mix parsley with a little mint, or use basil for a sweeter fresh note; if allergic skip it and add more lime and a pinch of cumin.
Pro Tips
1) Want real smoke, not just roast flavor? Char the tomatillos right over a gas flame or in a screaming hot cast iron pan till they blister, just watch em so they dont turn bitter. Broiler works too but stay close, it goes from perfect to burned fast.
2) Control the heat without nuking the flavor: leave a few seeds in if you want a kick, but scoop most out to keep it friendly. If youre unsure, taste a tiny bit of a roasted chile before dumping the whole thing in.
3) Texture is everything: pulse a few times for chunky, blend longer for smooth, and if you want it glossy add 1 to 2 tablespoons olive oil or a splash of cold water while blending. For extra silky garlic, mash the roasted garlic with a little lime juice first then add the tomatillos.
4) Make ahead and stash smart: freeze portions in ice cube trays for single serve thawing, or keep in the fridge up to 5 days and always freshen with a squeeze of lime and a pinch of salt before serving. Also wear gloves when handling the chiles, trust me you dont wanna touch your eyes.
Easy Roasted Tomatillo Salsa Recipe
I’m sharing my Roasted Chile Salsa that’s perfect spooned over nachos, enchiladas or chiles rellenos and also makes a fantastic snack or appetizer.
8
servings
39
kcal
Equipment: 1. Baking sheet plus foil or parchment
2. Sharp chef’s knife or a paring knife for smaller bits
3. Cutting board
4. Large bowl for tossing the veggies
5. Tongs or a spatula to spread and turn on the sheet
6. Blender or food processor
7. Measuring spoons (esp 1 Tbsp, 1 tsp, 1/2 tsp)
8. Citrus juicer or just a fork to squeeze the lime
9. Oven mitts and disposable gloves for handling hot pans and spicy chiles
Ingredients
1 pound tomatillos (about 8 to 10) husked
2 serrano chiles or 1 jalapeño
1/2 medium white onion
2 to 3 garlic cloves
1/2 cup packed cilantro leaves
2 Tbsp fresh lime juice (about 1 lime)
1 Tbsp olive oil
1 tsp kosher salt
1/4 tsp ground cumin optional
1/2 tsp sugar or honey optional
Directions
- Preheat oven to 425 F and line a baking sheet with foil or parchment. Husk and rinse 1 pound tomatillos, pat dry. Remove stems from 2 serranos or 1 jalapeño; leave seeds for heat or scoop them out if you want milder salsa. Cut 1/2 medium white onion into wedges and keep 2 to 3 garlic cloves whole.
- Toss the tomatillos, chiles, onion and garlic with 1 Tbsp olive oil and about 1/2 tsp of the 1 tsp kosher salt so everything gets a light coating.
- Spread everything out on the baking sheet so pieces arent crowding. Roast in the oven until the tomatillos are soft and blistered and the edges are charred, about 12 to 18 minutes, turning once halfway through. If you prefer quick char use the broiler for a few minutes but watch closely.
- Let the vegetables cool a few minutes so the garlic is safe to handle. Squeeze the roasted garlic out of its skin, remove chile stems and any excess seeds if desired, and roughly chop the onion and tomatillos if needed.
- Into a blender or food processor add the roasted tomatillos, chiles, onion, roasted garlic, 1/2 cup packed cilantro leaves, 2 Tbsp fresh lime juice, the remaining 1/2 tsp kosher salt, 1/4 tsp ground cumin if using, and 1/2 tsp sugar or honey if you want a hint of sweetness.
- Pulse a few times to break things up then blend until you reach the texture you like. Pulse less for chunky salsa, blend longer for smooth salsa. Scrape down the sides and pulse again to get everything even.
- Taste and adjust. Add more salt, a squeeze of lime, or a pinch more sugar or honey to balance acidity. If its too spicy add more tomatillo or a little water to mellow.
- Transfer salsa to a bowl and let it rest at room temperature for at least 10 minutes so the flavors mellow and marry. It actually gets better after 30 minutes.
- Serve warm or chilled over nachos, enchiladas, chiles rellenos, or with chips. Quick tip wear gloves when handling serranos or jalapeños and dont touch your face.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer. Re-taste before serving later and freshen with a little more lime if needed.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 85g
- Total number of serves: 8
- Calories: 39kcal
- Fat: 1.74g
- Saturated Fat: 0.25g
- Trans Fat: 0g
- Polyunsaturated: 0.19g
- Monounsaturated: 1.25g
- Cholesterol: 0mg
- Sodium: 191mg
- Potassium: 182mg
- Carbohydrates: 5.33g
- Fiber: 1.39g
- Sugar: 3.4g
- Protein: 0.84g
- Vitamin A: 69IU
- Vitamin C: 12.8mg
- Calcium: 10mg
- Iron: 0.26mg
