Roasted Tomatillo Salsa

🌶️ What Makes This Recipe So Good

If you love rich, bright, deep, smoky salsas, then roasted tomatillo salsa is everything you could possibly hope for. We don’t stop at roasting the tomatillos. No, no. We also roast the jalapeño, the poblano, the onion, and the tomato for even more layers of even deeper flavors. Add plenty of garlic, cilantro, and a touch of white vinegar and salt to round things out. Oh, man. It’s almost hard to believe how delicious a bowl of salsa can be. Tomatillo season peaks in late summer and early fall, making roasted tomatillo salsa a perfect recipe for August, September, and October. Maybe not the best snack to have alongside your pumpkin spice latte, but definitely a -ber month staple in its own right. This salsa is perfect with your favorite tortilla chips, but don’t stop there! It’s a fantastic base for tortilla (or tortilla-less) soup. Drizzle plenty of it over your carnitas bowls. Add it to your tacos, nachos, burrito bowls, or even a Mexican omelette. Seriously, you have so many potential uses for this salsa, it’s a little out of control.

👩🏼‍🍳 Chef’s Tips

Give the salsa a little time to rest before you serve it. Honestly, if you’ve got the time to chill the salsa for a couple of hours, do it. Roasted tomatillo salsa is amazing as soon as it’s prepared, don’t get me wrong. After a couple of hours, though, the flavors are even deeper, even richer, even more bold. Everything melds together in that window and it really enhances the dish. The salsa gets a little thicker as it stands. If it thickens too much, though, don’t worry. Just thin it back out with a little water. You may want to add a little more salt or cilantro to account for the extra fluid. Just give it a taste and adjust as needed! I don’t find this salsa hot by any means. I would absolutely say it’s very mild, given that both the jalapeño and the poblano (which is naturally more mild than the jalapeño) lose some of their heat when they’re roasted. If you’re at all heat-sensitive, be sure to remove the seeds and ribs from the peppers before you blend everything together. The white vinegar also neutralizes the peppers’ capsaicin, so you should be fine to make this recipe without any ingredient changes. When you’re shopping for tomatillos, keep these things in mind. 1) They should still have the husk intact. 2) You want them green, not yellowed or browned. 3) When you squeeze them gently, tomatillos should be firm, but not hard, and definitely not squishy.

💃🏼 More of Our Favorite Salsa Recipes

Roasted Chili Corn Salsa (Chipotle Copycat) Tomatillo Red Chili Salsa Roasted Salsa Smoky Guajillo Salsa Recipe (Whole30, Vegan, Paleo) Best Restaurant Style Salsa Recipe Avocado Salsa Keto Salsa Cucumber Salsa