Tomatillos have the most delicious taste after being roasted under high heat for several minutes. Then add a few more ingredients to a food processor, and you’ve got yourself the most delicious and versatile Roasted Tomatillo Salsa (salsa verde) you’ve had…and all homemade.
It’s Super Bowl time, and although I don’t particularly care for either of the teams playing in today’s game, I do care about my snack game. This year, we’ll have a delightful smorgasbord of all random things that we’ll pretend make a complete meal, starting with this Roasted Tomatillo Salsa, or salsa verde.
Sometimes called husk tomatoes because of the husks wrapping them, tomatillos are more acidic and less sweet than regular red tomatoes. They’re definitely not green tomatoes though — like you’d make in my favorite Southern staple, fried green tomatoes. They’re not just little tomatoes — they have a flavor profile of their own.
Once you take the husks off, you’ll notice your tomatillos are a little sticky underneath. The stickiness comes off quickly with a rinse under warm water.
If you like high acidity foods, you can definitely eat tomatillos raw, but I personally like the more developed flavors of tomatillos once they’ve been roasted under high heat.
How to choose ripe tomatillos
Make sure the tomatoes are a gorgeous green color and that the husk is also green. A husk that’s dried up and shriveled is not to be bought. Also, under the husk, the tomato should feel sticky. If it’s not sticky (again, probably due to a shrivleed up, dry husk), you also don’t want it. Last, make sure that the tomato is firm to the touch. If it’s soft it’s likely already spoiled on the inside.
In summary, tomatillos should be firm, green, and sticky under the husk.
How to roast tomatillos for salsa verde
It’s so incredible easy. Just stick your tomatillos, jalapeno (cut into two lengthwise), garlic cloves (you don’t even have to peel them) on a baking sheet. Stick the baking sheet under the broiler and roast for 12-14 minutes. Just make sure your baking sheet is close to the broiler — like an inch away.
The tomatillos and accompanying garlic and jalapeno should get a nice char on the outside. This makes it incredibly easy to peel off the outer skin from the tomatillos. You also just need to squeeze the garlic cloves and the delicious, roasted garlic pops right out of the skin.
From there, you’ll place the contents of what you roasted along with cilantro, raw onion, and lime juice, and process in a food processor on high until you reach the desired consistency. You can always add more or less of the juice from the roasted tomatoes, depending on whether you like more liquid or less.
Other uses for roasted tomatillo salsa
If you find yourself with too much roasted tomatillo salsa (is this a thing/!) or you decide to make a double or triple batch (brilliant!), then use the remaining salsa as an enchilada sauce or use some as a vinaigrette for a Southwestern chicken salad with some avocado. There’s no need for any of this salsa to go to waste! You could also probably can the salsa, but I don’t have a lot of experience with canning myself. Use the salsa as a tostado topping, or braise some chicken with the salsa.
Roasted Tomatillo Salsa (Salsa Verde)
- 5-6 small tomatillos, husked removed and washed
- 3 garlic cloves
- 1 jalapeno, stemmed, cut lengthwise, and seeded*
- 1/2 white onion, roughly chopped
- juice from half a lime
- 1 cup cilantro
- 1/2 tsp salt
- Place jalapeno, tomatillos, and garlic on a sheet pan. Broil* for 12-14 minutes until the skin of tomatoes get a char. Let cool for 30 minutes then peel off skins.
- Combine tomatillos, jalapeno, garlic, cilantro, lime juice, and salt and process on high in a food processor for 1 minute or 2 until well combined. Enjoy!