Roasted Tomatillo Salsa is a great tangy Mexican green sauce. It’s perfect on fish tacos, nachos, enchiladas, or anywhere you want a little flavor!
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
World Oceans Day
I’m planning on having a celebration at my house for World Oceans Day.
I’d like to have a few people over to celebrate the oceans, sustainable seafood, eating, and general merriness.
Roasted Tomatillo Salsa with Serrano chiles and cilantro – this is great on fish tacos.
Or, just spoon it up with some chips.
And, one of the salsas I’d like to serve with my fish tacos is a nice tangy tomatillo salsa.
So, now’s your chance to start planning your World Oceans Day celebration. Or, maybe you’d like to attend an event rather than plan one? Check out the events that’ll be going on for World Ocean’s Day.
More great recipes with tomatillos
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
Roasted Tomatillo Salsa Recipe
Roasted Tomatillo Salsa
- 1 pound tomatillos husked and rinsed
- 2 Serrano chiles seeded and chopped
- 1 small clove garlic minced
- 1 small white onion or ½ of a larger one, roughly chopped
- ¼ cup cilantro
- 1 teaspoon salt
- ¾ teaspoon sugar
- Preheat the broiler. Line a baking sheet with aluminum foil. Place the tomatillos in a single layer on the baking sheet. Broil until darkened and softened on one side, about 10 minutes. Turn tomatillos over and continue to broil the other side for approximately 10 more minutes. Let cool completely. Place the roasted tomatillos and any juice that has accumulated in a food processor or blender.
- Add the chili peppers and garlic, and pulse a few times to puree. Add onion, cilantro, salt, and sugar to the tomatillo mixture in the food processor. Pulse a few more times until salsa has reached the desired consistency and chunkiness. If the salsa is too thick, add up to ¼ cup of water.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.