Tomatillo season is here. One of our favorite recipes for using up bumper crops of Tomatillos is Roasted Tomatillo Salsa Verde. This recipe is so easy to make with just a few fresh ingredients.
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When I first started growing tomatillos, I had a heck of a time getting the seeds to sprout. I have heard this from a few other people over the years. Last summer, I finally had a successful plant. I harvest most of the tomatillos but did not get to all of them picked last year, so they fell to the ground. These tomatillos composted in place and, and this year I had a HUGE bed of tomatillo volunteers. No planting, no stressing, no work.
Growing volunteer plants year to year is one of my favorite and easiest way to have a productive garden. There is no guessing when to plant, the seeds just grow when they are ready. I do this with my basil, lettuce, parsley, and some tomatoes as well.
Roasted Tomatillo Salsa Verde Recipe Tips
The first step is to either purchase or harvest your tomatillos. You can tell that they are ready to pick once the fruit has grown to fill, and burst open the husk on the bottom of the tomatillo. These are the tomatillos I harvested this week from that one patch. This is about 2 lbs of tomatillos which is the perfect amount for this recipe.
The next step is to de-husk, wash, and cut your tomatillos in half so they will fit face down on a baking sheet. But before you do that, place all your tomatillos, onions, garlic & jalapeno in a large bowl. This makes it easier to mix in some olive oil to get that nice roasted effect.
You will want to broil the veggies for about 7-10 minutes or until the tops of the tomatillos start to brown.
After you remove the tray from the oven, you will start by peeling the garlic and removing the stem and seeds from the jalapenos.
In a food processor, combine the garlic, jalapeno, tomatillos, and onions. I also like to poor in all the juice that was released during cooking for extra flavor. At this point, you can also add 2 tbsp of lime juice and 1/2 cup of chopped parsley.
Turn on the food processor and lightly chop / blend until a nice chunky salsa forms. This only takes a few seconds, so do not walk away.
Watch the short recipe video
Roasted Tomatillo Salsa Verde Recipe:
Roasted Tomatillo Salsa Verde
- Food Processor or Blender
- 2 lb Tomatillo
- 1 Onion
- 4 cloves Garlic
- 2 Jalapeno
- 2 Tbsp Olive Oil
- 1/2 cup Cilantro or 2 tbsp dried
- 2 Tbsp Lime Juice or 1/2 fresh squeezed lime
- Turn the oven on to Hi Broil
- Remove Husks from the Tomattillos, wash and slice each one in half
- Slice the onion into quarters
- Add the sliced tomatillos, onions, garlic (unpeeled) and jalapeno to a large bowl.
- Drizzle the olive oil over the veggies in the bowl and mix to coat.
- Place the vegetables from the bowl onto a baking sheet with the tomatillos cut side down.
- Place the baking sheet into the oven and broil for 7-10 minutes or until brown.
- Remove the baking sheet from the oven. Peel the garlic and remove the stem and seeds from the jalapeno.
- Place all roasted vegetables, plus the lime juice and cilantro into a food processor and pulse until slightly chunky.
- Refrigerate for 2 hours to combine flavors, serve.