Roasted Tomatillo Salsa Verde

It’s been a while since I’ve shared a recipe with you but you can always check out our recipe section for delicious choices. We recently bought a new house so it’s been a bit of chaos with our relocation. With so much going on in my household it doesn’t mean that I’ve stopped cooking. Actually, I have to admit that we’ve been doing a lot more take-out than we’ve been cooking. However, sometimes you want something quick and easy as a snack. You also want healthy and one way that I’ve gotten the kids to eat more fruits and veggies have been to use them in new foods. They just love smoothies and anything that they can eat really quickly. Today I want to share with you a way to get your kids to eat some veggies with our Roasted Tomatillo Salsa Verde. Get some tortilla chips and you’ll be all ready to go. The kids just love it!

Here is what you’ll need:

(makes 1.5 cups)


10 tomatillos, washed and cut in half

1 small yellow onion, cut into large chunks

1 jalapeno, seeded and sliced in half

2 garlic cloves, peeled and sliced in half

1/4 teaspoon dried Mexican oregano (optional)

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh cilantro leaves, packed

Handful of fresh Italian parsley

1 teaspoon fresh lime juice

3 tablespoons olive oil, divided

Sugar, as needed

Water, as needed


Heat oven to 500 F

Place the tomatillos, onion, jalapeno, and garlic cloves on a baking sheet and toss with one tablespoon of the olive oil.

Bake until everything is slightly charred, stirring a few times throughout the cooking to get even browning. This took about 15 minutes in my oven. If the garlic gets too brown, remove it from the pan.

Let cool for about 10 minutes and add everything from the pan to your food processor or (powerful) blender. Pulse to chop everything up and then blend until smooth. Add water as needed for the desired consistency.

Taste and adjust seasonings. Add more salt, pepper, lime, or olive oil, if desired. Blend again to combine.

Serve immediately or cover and refrigerate.

Serve as a dip with tortilla chips or as a topping for burritos, enchiladas, tacos, or drizzle over grilled fish or chicken.


Tomatillos are very tangy and can be quite acidic. You can add a pinch of sugar to balance some of that out.

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