Go Back
+ servings
Dipping a tortilla chip into a bowl of salsa verde.
Print Recipe
5 from 2 votes

Homemade Roasted Tomatillo Salsa

Just like your favorite restaurant's, if not better! Easy, fresh, bright, delicious and so much better than the over salted store-bought kind. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Dip, Sauce
Cuisine: Mexican
Keyword: salsa, salsa verde, tomatilla salsa, tomatillo, vegan, Vegetarian
Servings: 5
Calories: 68kcal
Author: Leigh Harris


  • 2 pounds Tomatillos, husks removed and; washed husks removed & washed
  • 2 jalapeños add more for additional spiciness
  • 4 cloves garlic
  • 1/2 Onion medium to large
  • 2/3 cup Cilantro leaves fresh
  • 1 teaspoon Sea salt
  • Juice of 1/2 lime App. 1 tbsp. lime juice


  • Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole.
  • Roast on a baking sheet in a 400-degrees F oven for about 15 minutes, turning all halfway over through roasting time.
  • Peel the garlic, deseed and rough chop the jalapeño, and peel and rough chop the onion.
  • In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.


We used 3 seeded and deveined jalapenos. It wasn't quite spicy enough for us so next time we will leave the seeds in 1 or 2. Choose your own level of heat.


Calories: 68kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 469mg | Potassium: 537mg | Fiber: 4g | Sugar: 8g | Vitamin A: 410IU | Vitamin C: 30mg | Calcium: 20mg | Iron: 1.2mg