Make vibrant Roasted Tomatillo Salsa Verde with fresh tomatillos, serrano pepper, garlic, onion, and cilantro. This easy gluten-free green salsa is perfect for tacos, grilled meats, seafood, and tortilla chips.
This Vibrant Roasted Tomatillo Salsa Verde is bright, tangy, slightly spicy, and packed with fresh flavor. Roasting the tomatillos with onion, garlic, and serrano pepper softens their natural tartness while creating a deeper, more savory flavor than a raw salsa verde. Fresh cilantro added after roasting keeps the finished salsa lively and herbaceous.
Homemade roasted tomatillo salsa is surprisingly simple to prepare and requires only a handful of fresh ingredients. As the tomatillos roast, they soften, release their juices, and develop a rich flavor that becomes the foundation of the salsa. Blending those flavorful roasting juices with the vegetables helps create a naturally smooth consistency without adding water or other liquids.
This easy gluten-free salsa verde is an excellent recipe to keep in the refrigerator for quick meals throughout the week. Spoon it over tacos, grilled chicken, shrimp, fish, enchiladas, quesadillas, eggs, or rice bowls, or simply serve it with gluten-free tortilla chips. You can blend it until silky smooth or pulse it briefly for a chunkier, more rustic salsa.
Prep Time: 15 minutes
Cook Time: 25 to 35 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 10 minutes
Yield: About 2 1/2 cups
Ingredients
Roasted Tomatillo Salsa Verde
1 1/2 pounds tomatillos
1/4 cup minced yellow onion
2 garlic cloves, peeled
1 serrano pepper, stem and seeds removed
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
3 tablespoons chopped fresh cilantro
Directions
Step 1: Preheat the Oven
Preheat the oven to 350°F.
Step 2: Prepare the Tomatillos
Remove and discard the papery husks from the tomatillos. Rinse the tomatillos thoroughly under cool running water to remove their naturally sticky coating, then pat them dry.
Place the cleaned tomatillos in a roasting pan.
Step 3: Add the Aromatics
Add the minced yellow onion, peeled garlic cloves, and prepared serrano pepper to the roasting pan with the tomatillos. Arrange the ingredients so they roast evenly.
Step 4: Roast the Tomatillos
Roast for 25 to 35 minutes, or until the tomatillos are very soft, juicy, and beginning to break down.
The tomatillos will release liquid as they cook. Keep these flavorful roasting juices in the pan because they will be blended into the salsa.
Step 5: Cool the Roasted Vegetables
Remove the roasting pan from the oven and allow the tomatillos, onion, garlic, serrano pepper, and their juices to cool for about 20 minutes.
Step 6: Blend the Salsa Verde
Transfer the roasted tomatillos, onion, garlic, serrano pepper, and all of the accumulated roasting juices to a food processor.
Process until the salsa reaches your preferred consistency. For a smooth salsa verde, process until evenly puréed. For a chunkier, more rustic salsa, pulse the mixture several times instead of completely puréeing it.
Step 7: Add the Cilantro and Seasonings
Add the kosher salt, ground white pepper, and chopped fresh cilantro to the food processor.
Pulse briefly until the cilantro and seasonings are evenly incorporated without overprocessing the fresh herbs.
Taste the salsa and adjust the salt if necessary.
Step 8: Chill and Serve
Transfer the salsa verde to an airtight container and refrigerate until chilled, or serve once cooled if preferred.
Stir the salsa before serving. Enjoy it with gluten-free tortilla chips or spoon it over tacos, enchiladas, quesadillas, grilled chicken, seafood, eggs, roasted vegetables, or rice bowls.
Notes
Tomatillos have a naturally sticky coating underneath their papery husks. Rinse them thoroughly before roasting to remove this residue.
The exact roasting time will depend on the size and ripeness of the tomatillos. They are ready when they are very soft, juicy, and beginning to collapse. Some light browning can add additional roasted flavor.
Keep all of the juices released by the tomatillos during roasting. These juices contain plenty of flavor and help give the salsa its natural consistency without requiring additional water.
For a milder roasted tomatillo salsa verde, substitute a jalapeño for the serrano pepper.
Removing the seeds and inner membranes will also reduce the heat.
For a spicier salsa, leave some or all of the serrano pepper seeds intact. You can also add an additional serrano pepper if you prefer more heat.
For a smooth salsa verde, process the ingredients until evenly puréed. For a chunkier salsa, use short pulses and stop blending while small pieces of tomatillo and pepper remain.
If the salsa seems thin immediately after blending, allow it to chill before making adjustments. Its consistency will settle as it cools.
For the best flavor, refrigerate the salsa before serving to give the roasted vegetables, cilantro, and seasonings time to meld.
Store leftover Roasted Tomatillo Salsa Verde in an airtight container in the refrigerator for up to 5 days. Stir well before serving.
This salsa is naturally gluten-free. When serving someone with celiac disease or gluten sensitivity, verify that any packaged ingredients and foods served alongside the salsa are certified or confirmed gluten-free as needed.
