In the mood for salsa verde? Skip the extra sodium and fillers you’ll find in store-bought versions and try this homemade roasted tomatillo salsa instead!
Have you ever tried roasted tomatillo salsa, also known as salsa verde or green salsa? If you have, you know how bright, fresh, and delicious the flavor is!
Unfortunately, store-bought salsa verde can be high in sodium, plus it contains preservatives and fillers.
That’s why I love making roasted tomatillo salsa at home. Roasting tomatillos really brings out their flavor, and you only need a few ingredients to whip up this fresh salsa!
Why you will love roasted tomatillo salsa
- It has a bright, fresh flavor
- There are no preservatives or fillers
- It’s easy to make with just a few ingredients
- You control the amount of sodium
- It’s perfect for dipping or topping
Roasted tomatillo salsa ingredients
All you need is three main ingredients plus oil, salt, and seasoning to make salsa verde right at home!
- Tomatillos — These green, slightly tangy fruits are the base of the salsa. Be sure to remove the husks and rinse off the sticky residue before roasting.
- Onion — This adds a sweet and savory depth to the salsa. You can use white, yellow, or red onion depending on your flavor preference.
- Serrano chiles — These chiles give the salsa some heat. For a milder salsa, you can remove the seeds or use fewer chiles.
- Olive oil — A light drizzle over the tomatillos helps them roast and brings out their natural sweetness.
- Sea salt — A little can go a long way, so adjust the amount to your preferences.
- Cilantro — This herb adds an earthy flavor to the salsa. If you’re not a fan, you can use parsley or Mexican oregano.
How to make roasted tomatillo salsa
- Drizzle the tomatillos, onion, and chiles with oil and sprinkle with salt.
- Roast the ingredients in an 8x8x2-inch glass baking dish at 375°F for about an hour or until very soft.
- Remove from the oven and allow to cool slightly.
- Transfer to a food processor, add the cilantro, and purée until almost smooth.
- Chill in the refrigerator before serving for best results.
Enjoy!
Recipe tips and tricks
- Roast the tomatillos and serrano chiles until they are soft and have a slight char for a deeper, smoky flavor.
- For a smoother salsa, blend the ingredients until completely smooth. For a chunkier texture, pulse the ingredients lightly.
- If the salsa is too thick after blending, you can add a splash of water to thin it out to your desired consistency.
- Chill the salsa in the refrigerator before serving to allow the flavors to really meld together. Serve chilled or at room temperature.
Substitutions and variations
- If you prefer a milder salsa, swap serrano chiles for jalapeños, which are generally less spicy.
- You can add a squeeze of lime juice to the food processor before mixing for a fresher, tangier flavor.
- If you’re not a fan of cilantro, you can replace it with parsley or Mexican oregano.
What to eat with this salsa
For something simple, I like to serve this salsa with pita or tortilla chips. It’s great for dipping! To lower the carbs, try it with parmesan crisps instead.
Salsa verde is also delicious as a condiment for Mexican entrees. I often make tacos with homemade corn tortillas and this salsa.
It would even be great as a dipping sauce for southwestern potato wedges!
Storage and freezing
- Store in an airtight container, like a jar with a screw-top lid, in the refrigerator for up to 2 weeks.
- To freeze, store in straight-sided Mason jars or another freezer-safe container for up to 6 months. To thaw, transfer to the refrigerator overnight.
Other healthy salsa and dip recipes
Salsas and dips are a great way to add fresh flavor to any recipe. They’re also perfect for dipping chips and veggies for a tasty snack or appetizer!
For more inspiration, check out my round-up of diabetes-friendly salad dressings! They’re great for adding delicious flavor while keeping things low-carb.
Roasted Tomatillo Salsa
Ingredients
- 1 lb tomatillos, (husks removed, rinsed)
- ½ large onion, (quartered)
- 3 serrano chiles, (halved lengthwise, seeded)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 cup fresh cilantro, (loosely packed, stems removed)
Instructions
- Preheat the oven to 375°F.
- Add the tomatillos, onion, chiles, oil, and salt to an 8x8x2-inch glass baking dish.1 lb tomatillos, ½ large onion, 3 serrano chiles, 1 tablespoon olive oil, 1 teaspoon sea salt
- Place in the oven and roast until the vegetables are very soft, about an hour.
- Remove from the oven and allow to cool slightly.
- Transfer everything to a food processor and add the cilantro, then purée until almost smooth.1 cup fresh cilantro
