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Learn how to make easy homemade tomatillo salsa at home. Tips and tricks to pick the right ingredients and make restaurant quality salsa at home!

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Learn how to make easy homemade tomatillo salsa at home. Tips and tricks to pick the right ingredients and make restaurant quality salsa at home!

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Easy Homemade Tomatillo Salsa

I’m a lover of salsa. If there was another food group, I’d vote that it would be chips and salsa. My love for the spicy stuff goes past the standard red salsa. Right now I’m on a roasted tomatillo salsa kick. Today I'm sharing with you my own recipe for roasted tomatillo salsa and what my favorite thing to eat with it is!

This stuff can get pretty pricey, so once I figured out how to make it at home I was overjoyed. It’s easier on my pocket book and makes a much larger batch than the amount in a jar. It’s easy peasy with only 5 ingredients. I make a large batch once a week and keep it in the fridge for those daily salsa cravings.

Picking tomatillos can be a bit intimidating. They are sort of like a green tomato, wrapped up the way corn is. Don’t let this papery jackets fool you though, what lies beneath is super tasty!

When shopping for a tomatillo you should look for fruits that still have the husk intact. They should be firm, and not squishy. You can peel a bit of the husk back to inspect them. If you see bug bites, or shrivelled areas, toss those back. Look for a nice green color. If there is a little bit of dirt, that can be washed off.

When your ready to make your salsa, peel off the outer papery shell. You’ll notice that the tomatillos actually have a sticky coating on them, and your fingers might get a bit sticky. You’ll want to wash them really well with cold water. Try to get all the residue off. If you find any dirt, scrub that off as well.

I like to set mine on a tea towel to dry off, while I prep the other ingredients. You’ll roast the white onion and the cloves of garlic with the tomatillos. I place them all on the baking sheet. I leave just a bit of papery bits on the garlic.

Now for roasting. I’ve done this several different ways. I’ve roasted veggies on the grill, and in a cast iron pan on the stovetop. For me, the best flavor and easiest method is using the broiler in your oven.

To do this, place the baking tray about 5-6 inches from the heating element. Turn on the broiler. I keep an eye on my veggies because they can go from sort of brown to burnt quickly.

I like to cook for 5 minutes and then check. You don’t want to ignite the veggies, but you do want a nice char on them. If the onion slices or the garlic begin to charred you can always take them off the tray and set aside. Once the top of the veggies are nicely colored, take them out of the oven and flip them over. This allows the other side to get a nice char as well.

Once you have the veggies done to your liking, set the tray aside so they can cool. You don’t *have* to do this, but I like mine room temperature, so I do let mine sit.

I find one of the most effective ways of creating this salsa is with a food processor. I use a small one, but a big one works fine, as would a hand held mixer, or a blender.

It’s so easy peasy. Remove the garlic from the skins and pop them in, along with the tomatillos, and onion. Be sure and add any of the try drippings as well!

For my salsa, I add in the chopped chipotle peppers with adobo sauce. It adds a bit of heat and a hint of smokiness. I’m also a fan of cilantro so I add that in. I know cilantro is a hotly debated ingredient, so if you don’t care for it, simply skip it.

Blend and pulse until you get the nice saucy consistency. It is runny, not chunky like traditional salsa. This is what makes it so great for topping Mexican dishes. I like to transfer it to a bowl that can be covered so I can place it in the fridge until we are ready to use it.

Learn how to make easy homemade tomatillo salsa at home. Tips and tricks to pick the right ingredients and make restaurant quality salsa at home!

Other variations for roasted tomatillo salsa

add in fire roasted tomatoes for a more traditional taste
blend in avocado for a variation of guacamole
mix in mangos and honey for a sweet addition
Add a can of rinsed and drained black beans and corn to make a hearty dip.

I love having salsa on hand. This entire batch can last our family several days, which is saying a lot! Although I love to snack on chips and salsa, sometimes I need a real meal that is more substantial!

I sometimes find myself skipping lunch. With all the kiddos in school, I easily get sidetracked or don't want to cook or clean up dishes. I was so excited to find Frontera® freezer meals because now I have no excuse. They are quick to prepare, leave little clean up and are inspired by Mexican flavors.

Look for these varieties at your local Kroger stores:

Frontera® Chicken Fajita Bowl
Frontera® Tinga Taco Bowl
Frontera® Barbacoa Taco Bowl
Frontera® Veggie Taco Bowl

See, easy peasy! What flavor do you think you'd like the most? Leave me a comment and let me know!

Easy Homemade Tomatillo Salsa Recipe

📋Recipe

Roasted Tomatillo Salsa

Learn how to make easy homemade tomatillo salsa at home. Tips and tricks to pick the right ingredients and make restaurant quality salsa at home!

4 from 2 votes

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Course: Appetizer

Cuisine: Mexican

Keyword: homemade salsa, salsa, tomatillo salsa

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: cups

Calories: 58kcal

Author: Mrs Major Hoff

Ingredients

12-15 tomatillos
½ medium onion
4-6 cloves garlic
1-2 tablespoon Chopped chipotles in adobo sauce 1 if you want mild, 2 if you want more heat
2 tablespoon chopped cilantro

Instructions

Peel the outer papery shell off of the tomatillos. Rinse them well under cold water to remove sticky residue and allow to dry on a tea towel.
Once dried, place the tomatillos on a baking sheet. Place garlic cloves on the sheet, along with a medium onion that has been sliced coarsely.
Turn on the broiler. Place the baking tray about 5-6 inches from the heating element. Allow to cook for 5-6 minutes, allowing the tomatillos to char nicely.
Flip and char the other sides of the veggies. You might need to remove the garlic or onion if they start to darken at a faster rate than the tomatillos
Allow to cool.
In a blender or food processor, toss in the tomatillos, the pan juices, the peeled roasted garlic, onion bits, cilantro and chipotle. Pulse and chop until the salsa is fully blended and makes a nice saucy liquid.
Refrigerate until ready to serve. ENJOY!