Roasted Tomatillo Salsa // Homegrown Provisions

Roasted Tomatillo Salsa (Salsa Verde)

  • Author: Homegrown Provisions
  • Prep Time: 10 mins
  • Cook Time: 16 mins
  • Total Time: 26 mins



  • 1 lb tomatillos (husks removed, rinsed and halved)
  • 1 small yellow onion, cut into quarters
  • 8 cloves of garlic, peeled
  • 1 jalapeño, stemmed (see note)
  • 1 lime, quartered + the juice of 1 lime
  • 2 tsp sea salt + more to taste
  • 3 tbsp olive oil
  • 1/3 cup cilantro leaves, packed
  • 23 tbsp of water as needed


  1. Preheat the oven to 450 degrees F.
  2. Prepare a parchment lined baking sheet and arrange the onion, jalapeño, lime wedges, garlic and tomatillos (cut side up) in an even layer.
  3. Drizzle olive oil and 1 tsp. of sea salt over the top and roast in the oven for 10 minutes.
  4. After 10 minutes, turn the oven setting over to broil.
  5. Broil the salsa fixings for 3 minutes.
  6. Rotate the baking sheet and lightly stir the tomatillos and veggies (paying particular attention to the onion and garlic) to avoid burning. Broil for another 3 minutes (or until the onion and garlic are soft).
  7. Remove the baking sheet from the oven and set aside. Let everything cool down to about room temperature.
  8. Then, using a spoon or spatula, transfer the roasted tomatillos, onion, jalapeños and garlic to a food processor. Squeeze the roasted lime wedges into the food processor as well (discard the peels).
  9. Next add the juice of 1 more lime, cilantro and 1 tsp. of sea salt to the food processor.
  10. Pulse the mixture until smooth. Add 2-3 tbsp of water to the salsa as needed (to thin), and more salt to taste as desired.
  11. Serve with chips, spoon over tacos or as enchilada sauce right away! Or cover and refrigerate for 1-2 days.


If more heat is your thing, double the number of jalapeños in this recipe and enjoy!