Roasted Tomatillo Salsa Verde
This delicious Roasted Tomatillo Salsa Verde is one of the best salsas for popular Mexican dishes. It’s tangy, smoky and with that nice heat from the Serrano chiles. It’s also one of the most versatile in the sense that you can roast, boil or make the salsa raw. Each method has a different flavor profile but my favorite is Roasted Salsa Verde.
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Varieties of Mexican Salsa Verde
Roasted Tomatillo Salsa Verde is the other most versatile of Mexican Salsas. Its typically mild and incredibly flavorful and it’s perfect for Spicy Shrimp Tacos, Fish tacos, Carnitas, Easy Salsa Verde Chicken and Rice or a dish like Mexican Salpicón de Res. The roasted flavors complement these foods, but did you know you can make this in two other varieties? You can make this salsa raw for a super vibrant and crisp salsa or you can boil the ingredients for yet another flavor profile that works well for Chile verde dishes. This version is roasted where we bring a smoky element to this salsa and that is what we love about it.
Roasted Tomatillo Salsa Verde with Avocado
For an extra delicious variation, pulse 1 small peeled avocado and the juice of half a lime with the salsa verde ingredients for a perfect salsa for fish tacos or my Spicy Shrimp Tacos.
What are Tomatillos?
Like tomatoes, Tomatillos are part of the nightshade family but that’s where the similarity ends. This bright green fruit also known as Mexican husk tomatoes, has husks and an almost oily exterior. The husks are paper-thin with a bit of a tacky texture. The flavor is tart, sharp, and a little sour. These green gems are native to Mexico and can be traced back to the pre-Columbian era. So where do you find these? Most Latin grocery stores will stock them as well as large grocery stores. You can use canned tomatillos for this recipe, but you can’t roast them as they are already cooked. (More on Frequently Asked Questions below.)
Whats the difference between Salsa Verde and Tomatillo Salsa?
So what is the difference between Salsa Verde and Tomatillo Salsa? They are the same. Mexican Salsa Verde is almost always made with Tomatillos. The types of chile peppers used might vary, but the base is the same: tomatillos, chiles, onion, garlic, and cilantro.
Ingredients for Roasted Tomatillo Salsa Verde
This is going to be one of the easiest and most delicious salsas you can master. The ingredients list is short and it’s easy to make.
- 6 raw tomatillos, husks removed, washed and dried.
- 1/4 of a small white onion, peeled and cut into a wedge
- 2 garlic cloves, peeled
- 1 cup of cilantro, washed and dried
- 1-3 Serrano or Jalapeño chiles and stem removed. (Seeds removed if you prefer a more mild salsa.)
- Olive oil or canola spray
- Salt
How to make Salsa Verde
I recommend using a cast iron pan to roast the tomatillos, chiles and onions on the stove top. Alternately, you can also roast them in the oven.
Spray the cast iron pan with a tiny bit of oil. Place the cast iron pan over medium heat on the stove. Add the tomatillos, onion wedge, and whole chiles. You will start to see the ingredients char and the smell of roasting chiles in the air. Continue to rotate them every few minutes. Note that the tomatillos, onions, and chiles will be par-cooked. They will be tender but not mushy. Now it’s time to remove them from the heat source and pan.
Using a food processor or blender, add the roasted tomatillos, onion, Serrano chiles with the stems removed. Add the fresh cilantro and fresh garlic cloves. Pulse until the salsa is a slightly chunky consistency. You can add a little bit of water to thin it out if desired. Add salt to taste.
How to serve Roasted Tomatillo Salsa Verde
Roasted Tomatillo Salsa Verde is the go-to for many dishes. It’s versatile enough for bowls, tacos, burritos, pizza or for tortilla chips. Make sure you make a cocktail too, like my Hibiscus Tequila Cocktail!
Enjoy!
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Roasted Tomatillo Salsa Verde
April 3, 2024Equipment
- food processor or blender
- Cast iron pan
Ingredients
- 6 raw tomatillos husks removed, washed and dried.
- 1/4 of a white onion peeled and cut into a wedge
- 2 garlic cloves peeled
- 1 cup of cilantro washed and dried
- 1-3 Serrano or Jalapeño chiles and stem removed. Seeds removed if you prefer a more mild salsa.
- Olive oil or canola spray
- Salt
Instructions
- Spray the cast iron pan with a tiny bit of oil.
- Place the cast iron pan over medium heat on the stove.
- Add the tomatillos, onion wedge, and whole chiles. You will start to see the ingredients char and the smell of roasting chiles in the air. Continue to rotate them every few minutes.
- Note that the tomatillos, onions, and chiles will be par-cooked. They will be tender but not mushy.
- Now it’s time to remove them from the heat source and pan.
- Using a food processor or blender, add the roasted tomatillos, onion, Serrano chiles with the stems removed.
- Add the fresh cilantro and fresh garlic cloves. Pulse until the salsa is a slightly chunky consistency.
- You can add a little bit of water to thin it out if desired. Add salt to taste.
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
