Something you should know about me. I love chips and salsa. I love all salsa, but especially fresh homemade salsa. But my all time favorite type of salsa is this fresh roasted tomatillo salsa!! [how many times do ya'll think I can say the word salsa in this post?]
I also love putting salsa on tacos so if you need some dinner inspo check out my grilled chicken tacos with fresh mango salsa or these beer braised beef tacos!
This tomatillo salsa verde is crazy easy to make and SO good! This recipe makes about 4 cups of salsa so it's the perfect amount for my chicken enchiladas verdes recipe or enough for me to eat with an entire bag of chips in one sitting while watching Netflix (don't judge me).
What you need
- fresh tomatillos
- yellow onion
- garlic
- jalapenos
- poblano pepper
- drizzle of olive oil
- fresh cilantro
- lime juice
- salt
- large food processor* or blender*
Tomatillos can be found all year in the US but they are especially easy to find during the summer when they are in peak season. For this salsa, you want to choose tomatillos that are firm to touch with bright green flesh.
I'm a bit of a wimp, so I like my salsa with just a little bit of heat.
Mild: 2 jalapenos with seeds removed
Medium: 1 jalapeno with seeds + 2 jalapenos with seeds removed
Spicy: 3-4 jalapenos with seeds
- Preheat oven to 450 degrees.
- Prepare the veggies: remove husks and wash tomatillos, peel and cut onion into quarters, leave jalapenos and poblanos whole with just the top/stem trimmed off (cut in half and remove seeds if you want a more mild salsa), peel garlic and leave whole.
- On an unlined sheet pan, lightly toss the veggies in olive oil and sprinkle with a pinch of salt.
- Roast for about 10 minutes or until everything is soft and lightly charred. If desired, turn the broiler on for 1-2 minutes to get some additional charring. Tip: some pieces might roast more quickly (the garlic usually does) so just keep on eye on everything and remove veggies as needed.
- Remove from oven and let cool for 5-10 minutes.
- Place all of the roasted veggies in your food processor or blender and don't forget to pour in any of the juices from the pan.
- Add the cilantro and lime juice and blend until the salsa is a puree consistency (for thinner salsa, add 1-2 teaspoons of water).
- Taste and add more lime juice and salt as desired.
- Store in an airtight container in the fridge for up to a week.
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Fresh Tomatillo Salsa
Equipment
Ingredients
- 12 tomatillos, husks removed
- 1 yellow onion, quartered
- 2-4 jalapenos, for mild remove seeds
- 1 poblano pepper
- 4 cloves garlic
- 1 tablespoon olive oil
- 1 handful fresh cilantro
- 2 teaspoons lime juice
- kosher salt, to taste
Instructions
- Preheat oven to 450°F.
- Prepare the veggies: remove husks and wash tomatillos, peel and cut onion into quarters, leave jalapenos and poblanos whole with just the top/stem trimmed off (cut in half and remove seeds if you want a more mild salsa), peel garlic and leave whole.
- On an unlined sheet pan, lightly toss the veggies in olive oil and sprinkle with a pinch of salt.
- Roast for about 10 minutes or until everything is soft and lightly charred. If desired, turn the broiler on for 1-2 minutes to get some additional charring. Tip: some pieces might roast more quickly (the garlic usually does) so just keep on eye on everything and remove veggies as needed.
- Remove from oven and let cool for 5-10 minutes.
- Place all of the roasted veggies in your food processor or blender and don't forget to pour in the juices from the pan.
- Add the cilantro and lime juice and blend until the salsa is a puree consistency (for thinner salsa, add 1-2 teaspoons of water).
- Taste and add more lime juice and salt as desired.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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