Roasted Tomatillo Salsa
Updated: May 24
Having lived in San Antonio for five years, I became quite the "Salsa Queen." I tried every single one at every single taqueria and restaurant we visited and fell head over heels in love for all things tomatillo salsa! After a few (enjoyable) trials, this amazing and bright tomatillo salsa came together and it is the best salsa, ever! Bursting with tangy tomatillos, tart lime, smoky ancho chili's, and lots of earthy cilantro for an unbeatable flavor and taste. It is super simple to make and goes with everything from eggs at breakfast, organic corn chips for a snack, and of course tacos for dinner.
Although this is technically not a "salsa verde" or green salsa anymore due to the addition of the dried ancho chili, I promise you will love this version so much more! Ancho chilis are mildly spicy poblanos that have been dried and smoked adding so much flavor, awesome right? I know!
And, another reason I love this authentic salsa so much is the texture! Tomatillos are full of awesomeness (actually pectin) and they thicken the salsa to the perfect dip-able texture so it doesn't run off your chip right as you're about to take a delicious bite! Now you can finally stop looking for the most flavorful, amazing, authentic, and easy salsa to go with all your favorite dishes!
Why Tomatillos are So Good For You!
Tomatillos are technically a fruit and are part of the nightshade family just like tomatoes and are closely related to gooseberries. They are knows as Mexican tomatoes, tomato verde, husk tomatoes, and husk cherries . When shopping for tomatillos, look for bright green fruit that is firm to the touch and covered in a light brownish green husk.
Tomatillos are full of nutrients and fiber that support a person's health and digestive tract and are a great addition to any whole food diet (unless you have sensitivities to nightshades or are on an AIP protocol.)
Vitamin A( beta-carotene): A fat soluble vitamin that is a powerful antioxidant supporting healthy vision, immune function, cell growth, and brain function.:
Vitamin B1 (thiamine): A water soluble vitamin that is essential in glucose metabolism and supports health heart and nervous system function.
Vitamin B2 (riboflavin): Converts carbohydrates to adenosine triphosphate (ATP) which supports energy production .
Vitamin B3 (niacin): Supports healthy blood fat levels and blood sugars.
Vitamin B5: Supports metabolic pathways and plays a role in making red blood cells.
Vitamin B6: Essential in supporting a healthy and strong immune system
Vitamin B9 (folate): Essential vitamin that supports neural tube development during pregnancy, the production of red blood cells and the production of genetic material .
Vitamin C (ascorbic acid/antioxidant): A powerful antioxidant that supports healthy immune function, and the absorption of non-heme iron.
Vitamin E: (antioxidant): Supports immune function and works to regulate free radicals that cause cellular damage and supports the immune system, vision and healthy skin.
Vitamin K: Fat soluble vitamin that supports the body's ability to form blood clots and is converted to vitamin K2 in the gut and supports healthy bones .
Calcium: The most abundant mineral in the body and is essential in maintaining health teeth and bones as well as heart, muscle and nerve function .
Copper: Essential mineral in the formation of red blood cells and in supporting cardiovascular health and immune function .
Iron: Necessary in the formation of hemoglobin and maintaining proper body temperature. Plant sources of iron and are considered non-heme, which is not as easily absorbed, pairing non-heme iron rich foods with foods rich in Vitamin C increases absorption.
Magnesium: The fourth most abundant mineral in the body, it support healthy nerve functions, healthy blood pressure, and detoxification.
Manganese: Essential mineral in supporting blood sugar regulation, glucose metabolism, and supporting healthy brain and nerve function .
Phosphorus: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
Potassium: An essential electrolyte necessary in nervous system function, metabolism, hydration, and in regulating your heartbeat .
Selenium: Supports thyroid health  and supports your immune system.
Zinc: Essential in digestion, thyroid health, and a healthy immune system.
Vitamins A, E and C which reduce oxidative stress by reducing free radicals that are produced within the body or are introduced through eating, breathing, or absorption.
Withanolides: A powerful phytochemical that has been linked to anti-cancer properties 
Tomatillos are full or insoluble and soluble fiber that supports the digestive system as well as overall health.
Insoluble fiber: bulking fiber that keeps things moving along through the digestive system promoting healthy detoxification and waste removal.
Soluble fiber: absorbs water and gels in the digestive tract slowing the absorption of carbohydrates therefor supporting blood sugar regulation and feeds the beneficial bacteria in the microbiome.
Did I mention that tomatillos have this beautiful tart and fresh taste to them that brightens any meal!
So grab some gorgeous green tomatillos and let's get cooking!
Roasted Tomatillo Salsa Ingredients
Makes approximately 16 ounces
1 1/2 lbs. Fresh Tomatillos, husked
1 Yellow Onion
1 Tbsp EVOO or Avocado Oil
1 Garlic Clove
1 Jalapeño, deseeded*
2 Small Dried Ancho chilis, rehydrated*
1/2 cup Fresh Cilantro
2 Tbsp Fresh Lime Juice
2 tsp Fine Sea Salt
How to Make Roasted Tomatillo Salsa
1. Preheat the oven to 425 degrees
2. Heat the ancho chilis in the oven for 2-4 minutes to warm up the oils. Cool and remove the stems and seeds.
3. In a medium bowl add the ancho chilis and cover with boiling water, place a small bowl or jar on top and leave to sit for 15-20 minutes to rehydrate.
4. Husk the tomatillos if they haven't been and place on a rimmed baking sheet.
5. Large dice the onion and add it and the whole jalapeño (you can deseed it later) to the baking sheet as well.
6. Drizzle over the oil and toss the veggies around to coat.
7. Place in the oven and roast for 15-20 minutes until the tomatillos have blistered and slightly browned.
8. Remove from the oven and cool completely.
9. Peel the skin off of the jalapeño and deseed it if you desire a more mild salsa.
10. Add the tomatillos, onion, jalapeño, lime juice cilantro and sea salt to a blender.
11. Remove the seeds and the stems from the soaked ancho chilis. the anchos after they have rehydrated.
12. Blend on high for 60-90 seconds until puréed.
13. Transfer to a clean jar or bowl and server with your favorite tacos and other Mexican inspired dishes!
Q: How do I make this less spicy but keep all the flavor?
A: Omit the jalapeño and add 1-2 more Tablespoons of fresh lime juice. If that's still not enough, add 1-2 Tablespoons of pure maple syrup, acid and sweet kill heat!
Q: Should I add all the pan juices from the roasting pan?
A: Yes! I add every drop!
Q: How long will my salsa keep?
A: I usually make enough for last no more than 5-7 days.
Q: My tomatillos are yellow, can I still use them?
A: Yes, but they are more mild and less tangy than the bright green ones typically used in salsa verde.
If you like this recipe, check these out!
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Paleo Steak and Zucchini Tacos: Low carb high flavor, these grilled steak and veggie tacos are perfect for Taco Tuesday or any night of the week!
Traditional Pico de Gallo: Juicy and tangy tomatoes, earthy onions, fragrant cilantro and just the right amount of heat from a fresh jalapeño all bathed in luscious and tart fresh lime juice...is your mouth watering yet?
I hope you enjoy this as much as my family does. - Amy
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