Roasted Tomatillo Salsa Verde
Tangy, smoky green salsa made from broiled tomatillos, onion, jalapeño and garlic, blended with cilantro and lime. Spoon it over eggs, carnitas and grilled chicken.
Nutrition per serving
2 tbsp- Net carbs
- 1.6g
- Calories
- 12kcal
- Protein
- 0.4g
- Fat
- 0.3g
- Total carbs
- 2.3 g
- Fiber
- 0.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Creamy avocado salsa verde: A ripe avocado blended in turns the salsa pale green and creamy, the way taquerias serve it from squeeze bottles.
- Let the roasted vegetables cool completely, then blend them with the avocado until very smooth, adding water to make it pourable. Press plastic wrap onto the surface and use within 2 days.
Roasted poblano: A broiled poblano pepper adds smoky depth and more body, with only a very mild heat.
- Broil the poblano with the tomatillos, turning it until blackened all over, 10–12 minutes. Cover it with a bowl for 5 minutes to steam, then peel, stem and seed it before blending.
- Also add
- Also add
Estimated cost $3.04 for 16 servings ($0.19 each) · how we estimate
Instructions
-
Heat the broiler with a rack about 4 inches (10 cm) below the element, and line a sheet pan with foil.
-
Peel off the papery husks and rinse the tomatillos under warm water to remove their sticky coating. Spread them on the pan with the onion slices, jalapeños and unpeeled garlic.
-
Broil 5–7 minutes, until the tomatillos are blackened in spots and starting to soften. Turn everything over and broil 4–6 minutes more, until the tomatillos are blistered and slumped and the onion is charred at the edges. Cool 10 minutes.
-
Peel the garlic and pull the stems off the jalapeños (seed them first for a milder salsa). Tip everything into a blender with all the juices from the pan, and add the cilantro, lime juice and salt.
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Pulse until fairly smooth but still a little textured, adding water a tablespoon at a time if it’s too thick. Taste and adjust the salt and lime. Serve warm or chilled.
Tips for success
-
Choose firm tomatillos that fill their husks. They should be bright green, not yellow. - Tomatillos are rich in natural pectin, so the salsa thickens and may even gel in the fridge. Just stir it, or loosen it with a splash of water.
- Spoon it over carnitas, huevos rancheros or fish taco lettuce wraps, or simmer chicken thighs in it for a quick chile verde.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Serve chilled or at room temperature; stir before using.
Prep tip: Freeze it in an ice-cube tray, then bag the cubes; a couple of cubes perk up eggs, tacos or a pot of chili.
Refrigerate in a sealed jar up to 1 week, or freeze up to 3 months.
Variations
2 variations, each with its own ingredients and macrosCreamy avocado salsa verde
FlavorA ripe avocado blended in turns the salsa pale green and creamy, the way taquerias serve it from squeeze bottles.
- + 1 medium ripe avocado
1.8 g net · 27 kcal · 0.5 g protein · 1.7 g fat · ≈$0.26 per serving (+0.2 g net carbs vs the original)
Roasted poblano
VeggiesA broiled poblano pepper adds smoky depth and more body, with only a very mild heat.
- + 1 large poblano pepper
1.8 g net · 13 kcal · 0.4 g protein · 0.3 g fat · ≈$0.22 per serving (+0.2 g net carbs vs the original)
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