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Roasted Tomatillo Chili Salsa (Salsa Verde)

June 14th, 2017 by Audrey Weidman

Roasted Tomatillo Chili Salsa

Easy, Quick Roasted Tomatillo Chili Salsa

This is so tasty and easy to make.  We serve this sauce with chicken, tacos, fish, with eggs, with blue corn chips, anything that you would put tomato salsa on is fair game.  The cilantro and lime flavor bring out the freshness and makes it a really healthy condiment.

If you’ve never used tomatillos before, look for plum sized tomatillos.  Next you have to peel off the husk.  The tomatillo is a little bit sticky.  I usually run it under the water to rinse it.   Depending upon how spicy you like your food, you can add more or less of the jalapeno.  Remember that jalapeno seeds have the most heat, so for my family I always deseed.  We don’t like things screaming hot.

To make for easy clean up, I generally use a silicone liner for my pans, but you can do this with parchment paper or foil as well.



Ingredients – Roasted Tomatillo Chili SalsaRoasted Tomatillo Chili Salsa

  • 1 pound  tomatillos, husked and cut in half
  • 1 white onion, peeled and quartered
  • 4 garlic cloves
  • 2 jalapeños  – cut in half (de-seeded for less heat)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1/2 cup chopped cilantro leaves
  • 1/2 lime, juiced




DirectionsRoasted Tomatillo Chili Salsa

On a lined baking tray, roast the tomatillos, onion, garlic and jalapeños for 12 – 15 min at 400 degrees.  Allow the roasted vegetables to cool.  Transfer the veggies and any juices on the bottom of the tray to a food processor.  Add the cumin, salt, cilantro and lime juice and pulse the mixture until well combined.  Adjust seasonings to taste.

My family likes it so much, I usually make a double batch and the roasted tomatillo chili salsa is always gone within a few days!




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