Easy to make roasted and smoked tomatillo salsa with a short list of ingredients. This authentic homemade green salsa is a delicious dip or condiment.
When there is a selection of different salsas at a Mexican restaurant, I always go for the green. There’s just something about the texture and slightly sour-sweet taste of salsa tomatillo that doesn’t allow me to stop dipping chip after chip.
And like my blender salsa, this roasted tomato salsa recipe is very easy to make.
Roasting tomatoes in the oven with onions, jalapeños and garlic creates a smoky undertone and enhances the flavor of this salsa in a very delicious way. This is the bone The best method To make a delicious salsa verde.
Ingredient notes
- Tomatoes – You should be able to find tomatoes in the produce section of most stores from early summer to late fall. They will vary in size but look for bright green fruit that completely fills the skin.
- yellow onion – Peeled and sliced.
- his replacements pepper – The heat of the jalapeño comes from the seeds and ribs. After cutting it in half, I remove part of both because I’m a jerk. Be sure to leave some behind or you won’t get any heat at all. If you like it hot you can leave it all out, or even throw in an extra jalapeño.
- Garlic cloves – Peeled.
- Virgin olive oil
- coriander – About half a bunch of cilantro.
- Lyme – Fresh lime juice.
- sea salt – for roasting and seasoning the salsa.
Removing the husk from Tomatillos
Tomatoes come wrapped in a paper skin that must be removed before roasting. The peels are easy to remove but if they are resistant, twist the peel a bit by the stem and pull it off.
You will notice that the tomatoes feel a little sticky when you remove the skins. Just place them in a colander and rinse them thoroughly in cold water until they are no longer sticky.
How to make roasted tomato salsa
- Place the drained tomatoes, sliced onion, jalapeño and garlic cloves on a rimmed baking sheet. Drizzle the vegetables with olive oil and season the mixture with a little sea salt.
- Roast in an oven preheated to 375 degrees Celsius for about 15 minutes, shaking the pan occasionally, until the tomatoes are softened and slightly charred. Remove from the oven and let the mixture cool for a few minutes.
- Transfer the tomato mixture to a food processor or blender and add the remaining olive oil, half a bunch of cilantro and the fresh lime juice.
- Process until a smooth texture is obtained. Let it taste and season with a little salt, only if necessary. Transfer the salsa to an airtight container and refrigerate for at least an hour or until completely chilled.
Storage tips
cool: Store tomatillo salsa in an airtight container in the refrigerator for no more than 4 to 5 days.
freeze: For longer storage, transfer the salsa to a plastic bag suitable for the freezer, press out the air and seal the bag. Freeze for up to 2 to 3 months.
Common questions
Tomatoes are a bright green fruit with a papery skin that looks like unripe green tomatoes. Although they are distantly related to the tomato family, they are very different in taste and texture. Raw tomatoes have a crisp, sour flavor that becomes milder and sweeter when cooked.
Roasting tomatoes softens the acidity and enhances the natural sweetness of the fruit. Plus, it adds a smoky undertone and creates more depth of flavor than you get from boiling them.
No. Remove the skins from the tomatoes and discard them before cooking. It is best to leave them in their skins until you are ready to roast them.
How to use roasted tomato salsa
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Roasted tomato salsa
Easy to make roasted and smoked tomatillo salsa with a short list of ingredients. This authentic homemade green salsa is a delicious dip or condiment.
Dishes: 12 Dishes
Component
for the roasted tomatoes
- 1 ½ pound Tomatoes, Peels removed
- ½ A large yellow onion, cut
- 1 A large jalapeño, Halved and seeded as desired
- 6 Whole garlic cloves, peeled
- 2 spoons Virgin olive oil
for the rest
- ½ A bunch of fresh coriander
- 1 Fresh lime, juice
- ¼ Goblet Virgin olive oil,
- ½ teaspoon sea salt, with additional addition according to taste
Instructions
-
Preheat oven to 375 degrees F.
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Remove and discard the skins and wash the tomatoes in cold water until they are no longer sticky. Drain well and place the tomatoes on a large tray along with halved jalapeños, sliced onions and whole cloves of garlic.
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Drizzle with 2 tablespoons of olive oil and sprinkle salt on top. Roast in a preheated oven for 15 to 18 minutes. With an oven mitt, reach in and shake the pan every 5 minutes throughout the cooking time. Roast until the tomatoes are softened and slightly charred. Remove from the oven and let cool for a few minutes.
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Transfer the slightly cooled tomato mixture to a food processor or blender and add the cilantro, fresh lime juice and ¼ cup olive oil. Process until a smooth texture is obtained. Taste and add more salt, if needed.
-
Transfer to an airtight container and refrigerate for at least an hour or until completely cooled. Serve with tortilla chips, as a condiment for tacos or burritos, or in any recipe that calls for salsa verde.
Remarks
This recipe yields about 3 cups of salsa.
diet
dose: 0.25 Goblet · Calories: 84 KKL · Carbohydrates: 5 G · protein: 1 G · Fat: 7 G · Saturated fat: 1 G · Polyunsaturated fat: 1 G · Unsaturated fat: 5 G · sodium: 98 mg · potassium: 171 mg · fiber: 1 G · Sugar: 3 G · vitamin: 84 IU · Vitamin C: 10 mg · calcium: 8 mg · iron: 0.4 mg
Nutritional information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to your ingredient labels at home.
This recipe was originally published on March 20, 2012. It has been updated with new text and photos.
