Roasted Tomatillo Green Salsa

Fresh roasted tomatillo salsa is simply the best! I’ve been making this tomatillo salsa recipe for years. It’s super easy, very few ingredients and takes little time. This recipe is also in one of my previous cookbooks, Entertaining with Amy (definitely not a smart point friendly cookbook and thus the reason I ended up joining Weight Watchers).  For a lower carb option serve with fresh jicama chips!

Updated May 7, 2021

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Tomatillo Salsa 3 Ways!

  1. Green – This version is mild and pleases everyone. It’s great with chips, over enchiladas, and in my Chipotle Cilantro Dressing.
  2. Spicy Red Tomatillo Sauce – Use the green as a base and add 1-2 finely chopped chipotle peppers. I make the green tomatillo salsa recipe first, then divide it in half and use the other half for this Spicy Tomatillo Salsa. This one is our favorite as it has a smokiness from the chipotle peppers in adobo.
  3. Chipotle Cilantro Dressing is made using the green (or red) salsa and adding yogurt, lime juice and my homemade chipotle seasoning.

Can you freeze roasted tomatillo salsa?

Yes, you definitely can freeze whatever you don’t need right away for another day. It’s great in my Cilantro Pork Pot, enchiladas and other Mexican dishes. If serving it with chips however, I think it tastes best fresh, not frozen.

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How to make Roasted Tomatillo Salsa in pictures:

tomatillos in water in a Polish pottery bowl

Soak the tomatillos in water to help remove the husks.

tomatillos on a white cutting board with knife, tomatoes, poblano peppers on a baking sheet with foil in background

Cut tomatillos, jalapeno and poblanos in half and place on a foil lined baking sheet.

roasted tomatillos, poblano peppers and jalapenos on a baking sheet covered with foil

Broil for about 8 minutes, turning pan if needed. Allow to cool slightly. Peel off skins on poblano peppers and jalapeños.

roasted green tomatillo salsa in a food processor

In a food processor, combine tomatillos, jalapeños, green chilies, poblanos, onion, cilantro and garlic. Process until smooth.
Add salt and pepper to taste. Serve as is or continue on for the Spicy Red Tomatillo Salsa.

roasted red tomatillo salsa in a food processor

To make the Spicy Red Tomatillo Salsa: Add 1 chipotle pepper with a little adobo sauce to 1/2 of the batch of green to make the Spicy Red Tomatillo Salsa. (In our family, we call it the Kick Ass Salsa). Just add 1 pepper though, then taste and see. You may be tempted to add more but it gets spicy quick.

green and red tomatillo salsa, Chipotle Cilantro dressing all in a dish, tortilla chips on side

One Salsa 3 Ways!

Save some of the salsa to make the Chipotle Cilantro Dressing.

Tomatillo Red Salsa
You can turn the Tomatillo Green Salsa into a Spicy Red Salsa by adding a few chopped chipotle peppers in Adobo sauce. I like to serve both at a party. Make the green, then save some to make the red. I do like it fresh best, but you can freeze it as well.
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green and red tomatillo salsa, Chipotle Cilantro dressing all in a dish, tortilla chips on side

Tomatillo Green Salsa

  • myWW Points:0 Smart Points
  • Author: Amy Lawrence
  • Prep Time: 10 min
  • Cook Time: 8
  • Total Time: 18 minutes
  • Yield: 36 1x

Description

I’ve been making this salsa for years. It was in one of my previous cookbooks, Entertaining with Amy (definitely not a smart point friendly cookbook and thus the reason I ended up joining Weight Watchers).  It’s great with chips, over enchiladas, and in my Chipotle Cilantro Dressing. It’s mild but you can make it hotter if you use this as a base and add 1 -2 finely chopped chipotle peppers (look at far salsa in background, it’s a little redder in color-that’s the Chipotle Salsa). I usually make this and divide it in half and use the other half for the Chipotle Salsa or for the Chipotle Cilantro Dressing. You can freeze whatever you don’t need right away for another day. If serving it with chips however, I think it tastes best fresh, not frozen.

Smart Points 0


Scale

Ingredients

  • 2 lbs tomatillos
  • 1 can green chilies
  • 23 poblano peppers (these are mild)
  • 1/41/2 jalapeño (depending on how hot you like it)
  • 2 garlic cloves minced
  • 1/2. cup chopped onion
  • 1/2 cup cilantro leaves, chopped
  • salt and pepper to taste

Instructions

  1. Soak the tomatillos in water to help remove the husks. Cut tomatillos, jalapeno and poblanos in half and place on a foil lined baking sheet.
  2. Broil about 8 min until slightly blackened.  Cool.  Remove skins of poblanos and jalapeno.
  3. In a food processor, combine tomatillos, jalapeno, green chilies, poblanos, onion, cilantro and garlic. Process until smooth.
  4. Add salt and pepper to taste.
  5. Refrigerate until needed. Keeps about 5 days in refrigerator or you can store in freezer safe containers in the freezer until needed.

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