Roasted Salsa Verde is a fresh, bright, and delicious alternative to the salty jarred varieties you find in the grocery store. Plus it’s super simple to make and you can adjust the flavors to suit your palate!
We can never get enough of these amazing little Tomatillos. They’re the perfect choice for salsa and sauces since their sweet tangy flavor profile closely resembles our beloved tomatoes. Be sure to check out our Restaurant Style Salsa too it’s so good!
We kick the flavor up by tossing tomatillos, garlic, jalapeno, poblano, cumin seed, and onion together sprinkle liberally with sea salt, freshly cracked black pepper and a healthy pour of EVOO and then roast to perfection.
Even though the translation of Tomatillo translates to “little tomato” they aren’t tomatoes at all. Tomatillos are also known as Husk Tomatoes and the Mexican Ground Cherry.
So what are tomatillos then?
These fabulous little fruits are cousins to the beloved tomato (yes, they’re fruits just like tomatoes and cucumbers) they look like little green unripe tomatoes with a leafy husk that envelops the outside. Once you peel the papery husk back you’ll feel a sticky substance which is totally normal, wash under fresh water and it comes right off.
Are tomatillos spicy?
Green Tomatillos are bright in color and they have a lovely distinct tart character. Roasting mellows their tartness and really helps to deliver their true flavor which combines wonderfully with other traditional Mexican and Spanish ingredients.
Purple and Yellow Tomatillos are often sweeter and used in jams.
What can I use Roasted Salsa Verde for?
- Scoop up on warm salted tortilla chips, we cook up our own for ultimate freshness when serving any Mexican fare.
- Pour over beef burritos and blackened shrimp tacos.
- Liberally add to cooked eggs of all kinds, it’s perfect for huevos rancheros, scrambled eggs and even for dipping hard-boiled eggs.
- Unbelievable on fried potatoes and even baked sweet potatoes!
How to buy the perfect tomatillos
Look for tomatillos with a husk that is covering the entire fruit, it’s ok if a little of the bottom pokes out though. The husk should be snug with no signs of ripping or tearing and the fruit itself should be firm but not hard as a rock. If the tomatillo is soft and gives easily to the pressure of your thumb it’s over-ripe.
Can I store tomatillos in the refrigerator?
Yes, store them with their husks intact loosely in an unsealed brown paper bag, they’ll keep for 2-3 weeks.
Can I freeze tomatillos?
Yes you can! Although their flavor will lack slightly after freezing they will still be perfect for roasting or cooking. Remove husks and add to heavy-duty freezer bags being sure to squeeze out as much air as possible before freezing. Thaw completely overnight in the fridge before using or on the counter top for a few hours.
How to Make Roasted Salsa Verde
Roasted Salsa Verde is a fresh, bright, and delicious alternative to the salty jarred varieties you find in the grocery store. Plus it's super simple to make and you can adjust it to suit your palate!
- 1 pound green tomatillos, husked + washed + halved
- 4 cloves garlic, smashed + skins removed
- 1 large jalapeno pepper, washed + sliced
- 1 large poblano pepper, washed + sliced
- 1 1/2 teaspoons cumin seeds, sub 1 teaspoon powdered
- 1 small white onion, peeled + roughly chopped
- Kosher sea salt, to suit
- Freshly cracked black pepper, to suit
- extra virgin olive oil, for pouring
- 1/4 cup cilantro, washed + torn
- 1 lime, zest + juice
Preheat the oven to 400°F/200°C
Toss the tomatillos, garlic, jalapeno, poblano, cumin seed, and onion into a roasting dish. Sprinkle with sea salt, freshly cracked black pepper and a healthy pour of EVOO. Stir with a wooden spoon to coat the ingredients thoroughly.
Roast until all of the vegetables are soft approximately 15-20 minutes.
Allow to cool for a few minutes and then add the roasted ingredients, cilantro, lime zest and juice to the food processor.
Blitz on high for 20 seconds or pulse until desired consistency.
Transfer the Roasted Salsa Verde to a bowl and serve warm, at room temperature, or slightly chilled.
- Store in a tightly sealed container in the fridge for up to 1 week.