Savor the vibrant taste of homemade Roasted Salsa Verde, a refreshing departure from the store-bought versions. Crafting this salsa is a breeze, and you have the flexibility to tailor the flavors to your liking!
We can’t seem to get our fill of these delightful tomatillos! With their sweet, tangy taste, they make the ideal base for salsas and sauces, closely resembling the beloved flavor of tomatoes. Don’t forget to explore our Restaurant Style Salsa—it’s truly exceptional!
We kick the flavor up by tossing tomatillos, garlic, jalapeno, poblano, cumin seed, and onion together sprinkle liberally with sea salt, freshly cracked black pepper and a healthy pour of EVOO and then roast to perfection.
Tomatillos, also known as Mexican husk tomatoes, are small, round fruits native to Central America. Encased in a papery husk, tomatillos range in color from green to purple when ripe. Despite their name, they are not actually tomatoes but belong to the same nightshade family.
Tomatillos have a distinctive tangy flavor, which intensifies when cooked, making them a staple ingredient in many Mexican dishes. They are commonly used to make salsa verde, a flavorful green sauce made by blending cooked tomatillos with onions, cilantro, chili peppers, and lime juice.
In addition to salsa verde, tomatillos are also used in soups, stews, and braised dishes, adding a unique tartness and depth of flavor. Rich in vitamins C and K, tomatillos are not only delicious but also nutritious.
When selecting tomatillos, choose firm, bright green fruits with tight-fitting husks. Avoid any that are soft or have signs of mold. Stored in a cool, dry place, tomatillos will keep for about two weeks. Before using, remove the husks and rinse the fruits thoroughly to remove any sticky residue
Understanding Tomatillos: Flavor Profile and Spice
Tomatillos, often mistaken for green tomatoes, are not spicy on their own. They have a tart and slightly citrusy flavor profile, reminiscent of green apples or unripe tomatoes. When cooked, tomatillos mellow in flavor and develop a sweeter taste, balancing their natural acidity. Purple and Yellow Tomatillos are frequently sweeter and used in jams.
While tomatillos themselves are not spicy, the dishes they are used in, such as salsa verde, may contain spicy ingredients like chili peppers. However, the heat level can be adjusted based on personal preference by controlling the amount of spicy ingredients added to the dish.
Overall, tomatillos contribute a refreshing tanginess to recipes, making them a versatile ingredient in various cuisines, particularly in Mexican and Southwestern dishes.
Versatile Uses for Salsa Verde
- Tacos: Spoon salsa verde over tacos for a zesty kick.
- Enchiladas: Drizzle salsa verde over enchiladas before baking for added flavor.
- Burritos: Add salsa verde inside burritos or use as a topping.
- Eggs: Serve salsa verde with scrambled or fried eggs for a delicious breakfast.
- Grilled Meats: Use salsa verde as a marinade or sauce for grilled chicken, fish, or steak.
- Nachos: Top nachos with salsa verde for a tangy twist.
- Quesadillas: Spread salsa verde inside quesadillas or serve as a dipping sauce.
- Sandwiches: Use salsa verde as a condiment for sandwiches and wraps.
- Salads: Mix salsa verde into salad dressings or drizzle over salads for extra flavor.
- Rice and Beans: Stir salsa verde into rice and beans for a flavorful side dish.
Selecting the Perfect Tomatillos
When choosing tomatillos, look for ones that are firm, smooth, and evenly colored without any blemishes or soft spots. The husks should be intact and dry, and the tomatillos should feel heavy for their size. Avoid tomatillos that are wrinkled or have moldy patches.
Safely Storing Tomatillos
To store tomatillos, remove them from their husks and place them in a perforated plastic bag or a breathable container. Store them in the refrigerator crisper drawer for up to two weeks. Alternatively, you can store them in a cool, dry place away from direct sunlight for a few days. Avoid washing the tomatillos until you’re ready to use them to prevent spoilage.
Freezing Tomatillos
To freeze tomatillos, first remove the husks and wash them thoroughly under cool running water. Then, blanch them in boiling water for 1-2 minutes and immediately transfer them to an ice bath to stop the cooking process. Once cooled, drain them and pat them dry with paper towels. Next, spread them out in a single layer on a baking sheet and place them in the freezer until they are frozen solid. Finally, transfer the frozen tomatillos to airtight freezer bags or containers, removing as much air as possible before sealing. Frozen tomatillos can last for up to 6 months in the freezer. When ready to use, thaw them in the refrigerator before incorporating them into your recipes.
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Preserving Fresh Flavor: Storing Salsa Verde for Extended Enjoyment
Here’s how to store salsa verde to maintain its freshness:
Refrigeration: Store salsa verde in the refrigerator at all times. The cool temperature helps to slow down bacterial growth and preserve the freshness of the salsa.
Airtight Container: Transfer the salsa verde to an airtight container for storage. Use a clean container with a tight-fitting lid to prevent air from entering and causing the salsa to spoil faster.
Check Expiration Date: Pay attention to the expiration date on the salsa verde container or jar. Discard any salsa that has passed its expiration date, as it may no longer be safe to consume.
Stir Before Use: Before serving, give the container a good stir to mix any separated ingredients back together. This ensures that the salsa maintains its consistency and flavor.
Shelf Life: When stored properly in the refrigerator, unopened salsa verde can last for about 1-2 months past the expiration date printed on the packaging. Once opened, it should be consumed within 1-2 weeks for the best quality.
By following these storage guidelines, you can enjoy the zesty and vibrant flavor of salsa verde for an extended period, whether as a dip, sauce, or condiment for your favorite dishes.
How to Make Roasted Salsa Verde
Ingredients
- 1 pound green tomatillos, husked + washed + halved
- 4 cloves garlic, smashed + skins removed
- 1 large jalapeno pepper, washed + sliced
- 1 large poblano pepper, washed + sliced
- 1 1/2 teaspoons cumin seeds, sub 1 teaspoon powdered
- 1 small white onion, peeled + roughly chopped
- Kosher sea salt, to suit
- Freshly cracked black pepper, to suit
- extra virgin olive oil, for pouring
- 1/4 cup cilantro, washed + torn
- 1 lime, zest + juice
Instructions
- Preheat the oven to 400°F/200°C
- Toss the tomatillos, garlic, jalapeno, poblano, cumin seed, and onion into a roasting dish. Sprinkle with sea salt, freshly cracked black pepper and a healthy pour of EVOO. Stir with a wooden spoon to coat the ingredients thoroughly.
- Roast until all of the vegetables are soft approximately 15-20 minutes.
- Allow to cool for a few minutes and then add the roasted ingredients, cilantro, lime zest and juice to the food processor.
- Blitz on high for 20 seconds or pulse until desired consistency.
- Transfer the Roasted Salsa Verde to a bowl and serve warm, at room temperature, or slightly chilled.
Notes
- Store in a tightly sealed container in the fridge for up to 1 week.
Creative Recipe Inspiration
Be sure to check out our Restaurant Style Salsa cooked and blended to perfection for your chip dipping pleasure, this truly is restaurant style salsa!
Plus if you love tomatoes as much as we do then you’re in for a real treat with these Sweet Slow Roasted Tomatoes, They pair with so many dishes.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
This looks so delicious!! I love that you roast everything before blending it up. I bet it has so much flavor!
Roasting does amazing things to flavor for sure, Morgan! Thanks so much for checking out our recipe 🙂
This recipe is awesome. I love all the different uses for salsa verde!
Agreed, Erika it has a lot of gratifying uses and it’s so creamy and rich too! Thank you 🙂
Salsa verde is one of our favorites! I can’t wait to try this!
Can’t wait to hear what you think of it, Kari! 🙂
We finally got to make this – SO GOOD. I’m allergic to poblanos so I just did an extra jalapeno. It was amazing!
Awesome, thanks so much for letting us know, Kari! It’s so easy to make and love that you swapped out more of the ingredients that work for you, that’s what makes cooking so much fun! 🙂
This looks like a great salsa and something I’ve been wanting to try for some time. There is a business Costco near me that carries bags of tomatillos, now I know what to do with them! And it uses the food processor, my fave gadget.
Lol beth, I have no ideas what I’d do without my Cuis! Roasting the tomatillos makes them so creamy and delish, this makes such a delish salsa. Be sure to share your recipe creation with us 🙂