Bold, fresh, and delicious, describe oven-roasted tomatillo salsa, also known as salsa verde or green salsa. The oven roasting enhances the tomatillos and takes this salsa to a whole new fantastic level!
Have you ever had green salsa, also known as salsa verde? Maybe at Qdoba? The chances are that green salsa was made with tomatillos. I love green salsa for its bold flavor; nothing compares to it. This salsa recipe is different because the tomatillos are oven-roasted, which intensifies the flavor. So, if you love green salsa, you will love my oven-roasted tomatillo salsa!
Much like my Colorado green chili or red chili sauces, salsa verde tastes great on top of just about anything. Some of my favorites include:
What are Tomatillos?
A tomatillo is a small round fruit with a green color and a papery husk. Tomatillos are native to Mexico. In the US, tomatillos are often used in making salsa verde or green salsa.
Tomatillos are sometimes referred to as green tomatoes. It is most likely because of the name, which translates into a bit of tomato, and how similar they look. However, this is incorrect. Tomatillo and tomatoes are not the same fruit. A tomatillo has a tart taste, whereas a tomato is sweet. For more information on tomatillos, click here.
Tomato vs. Tomatillo Salsa
When we hear salsa, the standard image is tomato-based salsa. This type of salsa often includes onions, jalapeños, cilantro, and lime. Once you dig deeper, there are countless variations of salsa, including chipotle, fruit, beans, and vegetables.
Tomatillo salsa has fewer variations and is usually made with tomatillos, green chilies, onions, cilantro, and lime. The tomatillos give this salsa a tangy and zesty flavor.
What I Like About This Green Salsa
- Super easy to make
- Oven roasting enhances the flavor
- Tastes great on all kinds of foods
- Jars easily, so I can always have some on hand
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
- Baking sheet
- 1 ½ pounds tomatillos, husks removed, rinsed
- 1 medium onion, peeled and cut into long thick strips
- 2 chilis (jalapeno, habanero, or serrano)
- 6 cloves garlic
- 3 tablespoons olive oil
- 2 teaspoon sea salt
- ½ teaspoon ground cumin
- ¼ cup water
- 1 cup cilantro leaves
- Preheat the oven on broiler high
- Place tomatillos, onion, chiles, and garlic (including peal) on a foil-lined rimmed baking sheet. Drizzle with two tablespoons of olive oil, season with 1 teaspoon of salt, and toss to combine.1 ½ pounds tomatillos, husks removed, rinsed, 1 medium onion, peeled and cut into long thick strips, 2 chilis (jalapeno, habanero, or serrano), 6 cloves garlic
- Broil until charred and blistered all over about 13–18 minutes. *. Turn vegetables ½ way through to ensure even cooking * Watch closely, as broilers vary and yours might cook faster than most.
- Allow the vegetables to cool, then remove the stems and seeds from the chilies. Remove the garlic from the peal.
- Place all ingredients, except cilantro, in a blender (tomatillos, onion, chiles, garlic, cumin, 1 tsp. salt, ¼ cup water, and 1 Tbsp. oil.) Blend until smooth.3 tablespoons olive oil, 2 teaspoon sea salt, ½ teaspoon ground cumin, ¼ cup water
- Add cilantro and pulse a few times.1 cup cilantro leaves
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