Oven Roasted Tomatillo Salsa

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!

A mason jar filled with salsa.

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, intensifying the flavor. So, if you love green salsa, you will love my oven-roasted tomatillo salsa!

Tomatillos in a strainer with husks still on.
Husked Tomatillos

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 flavor.

Why You Will Love Tomatillo Green Salsa

  • Simple to Prepare – The process is straightforward and requires minimal effort.
  • Flavor Amplified by Oven Roasting – The technique of oven roasting deepens and intensifies the flavors. This step elevates the salsa from ordinary to extraordinary.
  • Tangy Sour Flavor – Calling all sour flavor lovers! This salsa is perfect for you! Enjoy it with chips, burritos, eggs, and so much more!
Several tomatillos and sliced onion on a baking sheet with some olive oil and salt on top.


  • 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.
A close-up of a jared salsa.


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.

If you make this recipe, take a picture and tag me on Instagram. You can also follow me on Instagram, Facebook, and Pinterest.

A mason jar filled with salsa.

Oven Roasted Tomatillo Salsa

Bold, fresh, and delicious, describe oven-roasted tomatillo salsa. The oven roasting enhances the tomatillos and takes this salsa to a whole new fantastic level!
5 from 31 votes
Print Pin Rate
Course: Salsa
Cuisine: Mexican
Servings: 20 1/4 cup servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes



  • 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


  • 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 Facts
Oven Roasted Tomatillo Salsa
Amount per Serving
Calories from Fat 18
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.


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5 from 31 votes (31 ratings without comment)

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