Bold Green Tomatillo Sauce
Green tomatillo salsa, also known as salsa verde or green salsa, is perfect for those who love tangy flavors. The tomatillos are tart and a bit sour. Oven roasting richens their flavor to make this green tomatillo salsa your new favorite!
Green tomatillo salsa is simple, but it takes a little time to oven-roast the tomatillos, but only a few minutes of hands-on time. And the oven roasting is a must! It brings out the tangy flavor that green salsa lovers want.
Green tomatillo salsa is perfect for all your favorite southwestern American and Mexican dishes. I love it with chips and salsa or on top of a burrito. My husband loves it with his eggs in the morning.
Why You Will Love Green Tomatillo Salsa
Ingredients
- Garlic mellows and becomes slightly sweet. This complements the tartness of the tomatillos and the sharpness of the jalapenos.
- Fresh Cilantro Leaves are a vibrant flavor classic in Mexican dishes!
- Ground Cumin Is a staple in Mexican cuisine and contributes to the authentic taste of the salsa.
- Jalapeños add mild heat, especially if the seeds have been removed. I like that they balance the flavor while keeping the tomatillos the star of the show!
- Olive Oil Is used to roast the veggies. You can substitute it with your preferred oil.
- Onions, when roasted, add a depth of flavor and a hint of sweetness. They aid in balancing the tartness of the tomatillos.
- Sea Salt is essential for enhancing and balancing the flavors of the salsa.
- Tomatillos are small, green fruits are the heart of tomatillo salsa. They have a tangy flavor that is perfect for people who enjoy sour flavors.
Storing
You can store it in an air-tight container in your refrigerator for 3 -5 days. I do not recommend freezing salsa. If you are comfortable with jarring, follow the correct jarring procedures (my disclaimer). Jarred tomatillo salsa should last up to two years. However, we always eat ours within six months, which is good.
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Oven Roasted Tomatillo Salsa
Equipment
Ingredients
- 1 ½ pounds tomatillos, husks removed, rinsed
- 1 medium onion, peeled and cut into long thick strips
- 2 jalapeños
- 6 cloves garlic
- 3 tablespoons olive oil
- 2 teaspoon sea salt
- ½ teaspoon ground cumin
- ¼ cup water
- 1 cup cilantro leaves
Instructions
- Preheat the oven on broiler high. This ensures a quick and even charring of the vegetables, crucial for developing deep flavors.
- Place tomatillos, onion, chiles, and unpeeled garlic on a foil-lined rimmed baking sheet. Drizzling with two tablespoons of olive oil and seasoning with salt helps in even roasting and flavor absorption.
- Broil for about 13–18 minutes until charred and blistered, turning halfway through. This step is key to achieving a smoky depth in the salsa.
- Allow the vegetables to cool, then handle the chiles and garlic. Removing the stems and seeds from the chilies reduces the heat level, while peeling the garlic gets rid of the bitter, burnt skin.
- Blend the roasted vegetables with cumin, salt, water, and remaining olive oil until smooth. The blender creates a creamy, homogenized mixture, highlighting each ingredient’s flavor.
- Add cilantro and pulse a few times. This preserves the cilantro’s freshness and prevents it from becoming too finely processed, maintaining its delightful texture and color.
Nutrition
