Spicy Roasted Tomatillo Salsa

This spicy roasted tomatillo salsa is a flavor explosion waiting to happen! By roasting the tomatillos, onions, jalapeños, and garlic, we bring out their natural sweetness, which pairs perfectly with a squeeze of fresh lime juice and a sprinkle of cilantro.

It’s the perfect dipping sauce for your next gathering.

Ingredients

• 4 large tomatillos, husked and rinsed
• 2 large onion, chopped
• 2 large jalapeño peppers, seeded and chopped
• 2 large garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• Salt, to taste
• Optional: 1 ripe avocado, diced (for serving)

Instructions

Preheat your oven to 400°F (200°C).

Place the tomatillos, onion, jalapeño peppers, and garlic on a large baking sheet lined with parchment paper.

Drizzle with olive oil and sprinkle with salt to taste.

Toss to coat everything evenly.

Roast in the preheated oven for 20-25 minutes, or until the vegetables are softened and slightly caramelized.

Remove from the oven and let cool slightly.

Peel the skin off the tomatillos and place them in a blender or food processor with the roasted onion, jalapeño peppers, and garlic.

Add the chopped cilantro and lime juice.

Blend until smooth, but still chunky.

Taste and adjust the seasoning if needed.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve the salsa chilled or at room temperature, garnished with diced avocado if desired.

Notes

Don’t be intimidated by the raw tomatillos – they’re actually quite sweet and delicious when roasted! Make sure to remove the papery husk and rinse them before using.

For a milder salsa, use only one jalapeño or remove the seeds and membranes for less heat.

If you prefer a smokier flavor, add a chipotle pepper to the blend.

Roasting the vegetables brings out their natural sweetness, but be careful not to overcook – you want them tender, not mushy.

If you’re short on time, you can skip the refrigeration step, but the flavors really do meld together beautifully after a little rest.

This salsa is incredibly versatile – use it as a dip for chips, a topping for tacos, or a sauce for grilled meats or veggies.

Feel free to customize to your taste – add a splash of orange juice, some diced mango, or a sprinkle of queso fresco for unique twists.

This recipe makes about 2 cups of salsa, which will keep in the fridge for up to a week.

Freeze for up to 6 months.

Nutrional Value

• Calories: 45
• Total Fat: 2.5g
• Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 40mg
• Total Carbohydrates: 9g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 1g