Description
A vibrant, tangy, and spicy salsa made by roasting tomatillos, garlic, onions, and jalapeños before blending them with fresh cilantro and lime juice. This easy, zero-chopping recipe creates a deep, smoky flavor that is perfect for tacos, eggs, or dipping.
Ingredients
- 2 pounds (900g) tomatillos, husks removed and rinsed
- 2 medium jalapeño peppers, whole (stem on)
- 1 medium white onion, roughly chopped
- 6–8 cloves garlic, peeled
- 1 large bunch fresh cilantro, stems and leaves
- 2–3 limes, juiced (approx. 1/4 to 1/3 cup)
- 1–2 teaspoons sea salt
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a 10×15 inch sheet pan with parchment paper.
- Remove papery husks from tomatillos and rinse thoroughly under warm water to remove sticky residue. Pat dry.
- Place rinsed tomatillos, chopped onion, peeled garlic cloves, and whole jalapeños on the prepared sheet pan.
- Drizzle with olive oil and sprinkle lightly with salt. Toss to coat evenly.
- Roast for 20-25 minutes until tomatillos are soft and olive-green, garlic is soft and slightly browned, and jalapeños have charred spots.
- Let roasted vegetables cool for 5-10 minutes.
- Transfer all roasted vegetables and pan juices to a blender.
- Add fresh cilantro, lime juice, cumin, and remaining salt.
- Pulse to break up ingredients, then blend on high for 30-60 seconds until desired consistency is reached.
- Taste and adjust seasoning with more salt, lime, or heat as needed.
- Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Notes
[‘Do not skip rinsing the tomatillos; the sticky residue will make the salsa gummy.’, ‘Watch the garlic closely while roasting as it burns faster than the tomatillos. Cover with foil if browning too fast.’, ‘For a milder salsa, remove seeds and ribs from jalapeños or substitute with green bell peppers.’, ‘For a hotter salsa, leave seeds in or add a serrano pepper.’, ‘Flavors meld and improve after resting overnight in the fridge.’, ‘If salsa is too thick, add water one tablespoon at a time while blending.’]
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 1
- Sodium: 50
- Carbohydrates: 3
- Fiber: 1
- Protein: 0.5
Keywords: salsa verde, roasted tomatillos, spicy salsa, green salsa, easy recipe, vegan, gluten-free, keto-friendly, summer recipe, taco topping